seapea fizz
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seapea fizz
I guess we can call this breakfast for today.
I was looking through another new cocktail book, Signature Cocktails, that I was graciously gifted by Phaidon Press, written by Amanda Schuster. I stumbled across this recipe and knew I had to give this absinthe cocktail a shot.
Invented by Frank Meier at the Ritz Paris Hotel in Paris, France in the 1930s. Originally made with just Pernod, lemon and soda, modern adaptions of this cocktail have opted for Absinthe and the addition of egg white to achieve an almost sea foam final aesthetic.
I’ve had this before, and I gave my rating at the end of the video.
Ingredients
0.75oz | 22.5ml simple syrup
0.75oz | 22.5ml lemon juice
0.75oz | 22.5ml absinthe
1 egg white
Top with soda
Cocktail Directions
Combine syrup, juice, absinthe, and egg white into a shaker, give it a dry shake. Add ice (preferably a large cube) and shake again until chilled and lightly diluted.
Strain into a coupe glass, topping with soda until the foam billows above the glass slightly. No garnish.
