Mrs. Fizz

COCKTAIL INGREDIENTS:
- 30 ml Gin
- 30 ml Mr. Black Coffee Liqueur
- 30 ml Unsweetened Cherry Juice
- 15 ml Simple Syrup
- 15 ml Fresh Lemon Juice
- 10 ml Frangelico
- 22,5 ml Egg White
- Soda Water

GARNISH:
- Mint Leaf

INSTRUCTIONS:
• Combine all of the ingredients except soda water in a cocktail shaker.
• Dry shake (without ice) to emulsify the egg whites.
• Add one-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 without ruining the foam.)
• Garnish with a leaf of mint.

This is my second entry / attempt for this year’s Mr. Black cocktail challenge.

I have noticed that fizz style cocktails are not that common these days, or at least I do not encounter them as often as other style drinks. Therefore, I decided to try and make something even more unusual, not only a fizz, but a fizz cocktail with coffee liqueur.

I did not choose fizz template accidentally for this cocktail. When it comes to drinking experience foamy texture of the fizz is hard to beat, and in this cocktail, fragrant notes of hazelnuts, coffee and cherry create the loveliest of foams. I truly believe, that in order to get the full experience you should skip over the straw and just sip the cocktail from the beginning until the very last drop.

I chose London dry gin as a base spirit for the cocktail, since it works so well in fizz cocktails with the main flavour coming from a combination of complementing coffee and cherry notes. To get the flavours pop a little bit more I added a bit of lemon juice and some simple syrup to balance the sourness of unsweetened juices. Last but not least, a touch of Frangelico brings some sweet hazelnut notes to the mix completing the cocktail.

As for the garnish I decided to keep it simple, just rest a single mint leaf on top of the foam and that is it. I strongly believe that foam of a true fizz does not need additional garnish. It should be the centre of attention.