Epicurious’ cocktail expert, Maggie Hoffman, created a drink that captures the flavors and nuances of acclaimed author Dawnie Walton’s favorite pre-pandemic bar cocktails, as outlined in this essay about the evolution of her drinking tastes. For the most luscious froth, serve fizzes in tall glasses without ice. Make sure your soda and glasses are well chilled before starting, either by chilling in the fridge an hour or more beforehand or filling with ice water and letting them sit while you make the drink.
*Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.
Recipe information
Yield
Makes 2
Ingredients
Preparation
Step 1
Chill 2 Collins glasses. Combine rosemary leaves and salt in a cocktail shaker and gently press out oils with a muddler, about 45 seconds. Add egg white, lemon zest, mezcal, lemon juice, and agave nectar. Cover cocktail shaker; shake vigorously (without ice) until egg white is emulsified, about 20 seconds. Carefully uncover (shaker will be quite full) and add ice just to fill. Cover and shake until egg white is very frothy and cocktail is cold, about 30 seconds.
Step 2
Set chilled glasses next to each other and double-strain cocktail into glasses, dividing evenly. Top off each drink with 3 oz. club soda and garnish with a rosemary sprig.
Recipe notes
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