The secret to this crisp drink from Suzanne Miller of Clock Bar in San Francisco is Neige Apple Ice Wine, a winter specialty from Quebec.
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An autumnal take on the traditional fizz from Rickhouse in San Francisco.
You ever flip for a fizz? Are you sweet on sours? Eggnog aside, the cocktail world has three classes of drinks that traditionally call for the use of eggs, used either whole or in part. This week and next, we'll look at how to use eggs in cocktail making. We'll start, today, with a look at egg safety and the dreaded salmonella.
Common elements of springtime drinks include the bright snap of citrus and the cooling draught of bubbles. The Apple Blow Fizz has both of these features, but rather than a base of gin or light rum—which would take the drink in a summery, shorts-and-sandals direction—it's built on apple brandy.
Eggs can perform several functions in a drink. The foam can form a cushiony surface for a drink, perfect for bearing an aromatic ingredient such as a few dashes of bitters atop a Pisco Sour, or an elegant-looking buffer for the sharper flavors of citrus and spirits in drinks such as the Clover Club.