Bloody Fizz
COCKTAIL INGREDIENTS:
- 30 ml Rye Whisky (Stauning)
- 7,5 ml Cherry Liqueur (Heering)
- 7,5 ml Hazelnut Liqueur (Frangelico)
- 7,5 ml White Creme de Cacao
- 45 ml Sour Cherry Juice (Chilled)
- 10 ml Fresh Lemon Juice
- 22,5 ml Egg White
- 7,5 ml Simple Syrup
- Soda (Chilled)
GARNISH:
- None needed
INSTRUCTIONS:
• Combine all of the ingredients except soda water in a cocktail shaker.
• Dry shake (without ice) to emulsify the egg whites.
• Add one or two ice cubes and shake until fully dissolved.
• Pour the contents into a chilled cocktail glass and let it set for a minute or two in the fridge, until the foam fully forms.
• Top up with soda water to raise the foam. (For better result you can make hole with a straw to pour the soda water through or pour it along the bar spoon in order not to ruin the foam.)
• Express lemon peel and discard.
I truly love fizz style cocktails, however most of them are either amaro, gin or vodka based. Whisky is almost never mentioned when talking about fizzes. While not surprising that it is rarely used in fizz cocktails, I decided to give it a go and use this spirit in a less ordinary way. Eventually, all my attempts came together in a Bloody Fizz.
As a base spirit I have chosen Danish Stauning Rye whisky, for its rich combination of caramel, oak, berry and vanilla notes. To give it a lighter, more summery spin as well as the volume, I have used cherry notes of unsweetened cherry juice and cherry Heering liqueur. The deep taste of cherry, pairs well with the whisky and forms a great base for further modification. Additions of hazelnut liqueur and white crème de cacao, brings more sweetness, complexity to the drink, while teasing out some of the other notes of the rye whisky. Small dose of lemon juice and simple syrup helps to balance the cocktail and give it a touch more freshness, bringing it all together. Rest follows the standard fizz build, just egg whites and soda water.
Bloody Fizz is my new take on the fizz style drink. Combination of cherry and whisky makes it more of the second half of the summer, early autumn drink, but nonetheless it will be tasty all year around. Complex taste of oak, cherry, hazelnut and cacao notes, supplement each other and lets individual flavours develop, disappear and reappear taking you on a tasty journey.