Smoky Whiskey Fizz

By • September 14, 2017 0 Comments

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Smoky Whiskey Fizz


Author Notes: I love a good fizz—a creamy, shaken cocktail made with egg white—and I also really enjoy High West's Campfire whiskey. I wanted to marry the two in a smoky, frothy, coffee-laden drink that had notes of citrus and hard herbs, so here's where we are. I used what's called a "dry shake" to prep the egg white to meld with the other ingredients easier—that's when you shake the egg white all by its lonesome before anything else. The Campfire whiskey is already slightly smoky due to it's blend, but take it one step further by infusing the ingredients with rosemary smoke before shaking the whole thing with ice. Samantha Weiss Hills

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Makes 1 to 2 drinks, depending on the glass

For the lemon syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • Peel of three lemons (save the lemons to juice)

For the cocktail:

  • 2 to 3 sprigs fresh rosemary
  • 1/2 egg white
  • 2 ounces whiskey, preferably High West Campfire
  • 1 ounce espresso
  • 1/2 ounce lemon juice
  • 3/4 ounce lemon simple syrup
  1. First, make your lemon simple syrup ahead of time. In a small sauce pan over medium-high heat, dissolve the sugar in the water with the lemon peel. Set aside to cool. (You'll have some leftover for other projects.) If you simply don't have time to make lemon simple syrup, take a shortcut. Grab a mason jar, add your equal parts sugar and water, screw the lid on tight, and shake vigorously until the sugar has dissolved and you can use a syrup. It won't have that special touch of lemon, but it'll do in a pinch.
  2. Then, make your drink. First, do what those in the business call a "dry shake". Add your egg white to an empty shaker and seal the shaker, and shake for about 30 seconds. This will help the egg white absorb into the other ingredients. Then, add the whiskey, espresso, lemon juice, and simple syrup. Next, grab your shaker, a box of matches, and the rosemary. (Stay with me!) Light a sprig of rosemary on fire, add it to your shaker and ingredients, and cap the shaker. Let it sit for about 30 seconds, so that the ingredients are infused with smoke, while you assemble your other ingredients.
  3. Carefully remove the burnt rosemary and set aside. Add ice, recap the shaker, and shake for about 30 seconds.
  4. Strain into a Nick and Nora glass or coupe. You'll probably have a little left over, so also feel free to pour into a larger glass if you want it all to yourself. Garnish with another sprig of rosemary.

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