Another Story Fizz Cocktail

Name: Another Story Fizz Cocktail - Ingredients, Method & Key Tips
Ingredients: Blended scotch whisky; Absinthe; Fresh lemon juice; Simple syrup; Egg yolk; Chilled sparkling water; Ice; Lemon twist

Mcdowells

Author: Ashifa Bano

A pale yellow cocktail garnished with a citrus twist sits on a blue table, with a blurred image of musicians in the background.

The Another Story Fizz cocktail is a really unique take on traditional effervescent drinks, standing out by combining absinthe for its distinct herbal flavour and a creamy egg yolk for its sumptuous mouthfeel, both uncommon ingredients for traditional recipes. A compelling combination served cold and topped with sparkling water, results in an unusual, frothy beverage that is unique in both flavour and texture, distinguishing it from its counterparts.

What you’ll need

Ingredients

Serves:

Blended scotch whisky
25ml
Absinthe
5ml
Fresh lemon juice
15ml
Simple syrup
15ml
Egg yolk
1
Chilled sparkling water
75ml
Ice
For shaking
Lemon twist
For garnish

Method

Step 1
In a cocktail shaker, add the blended scotch whisky, absinthe, lemon juice, simple syrup and egg yolk.
Step 2
Give the mixture a vigorous dry shake (without ice) for 15-20 seconds to emulsify the egg yolk.
Step 3
Add ice to the shaker and shake briskly for an additional 15-20 seconds or until properly frosted.
Step 4
Double strain the contents into a chilled fizz or coupe glass to achieve a smooth, frothy texture.
Step 5
Gently top up the drink with sparkling water and garnish with a lemon twist; serve immediately.

Tips & Suggestions

Instead of an assertively peated or smoky scotch whisky, opt for a lighter, fruit-forward blend to allow the delicate subtleties of absinthe and lemon to really shine.
Instead of pouring absinthe directly into the shaker, rinse the chilled serving glass with a tiny amount, swirling it to coat the interior and discard any surplus. This creates a subtle, fragrant coating that prepares the nose without overpowering the palate.

FAQs

Absinthe is used in cocktails because of its characteristic anise and floral undertones, which provide aromatic depth and a mild bitterness. It is commonly used in modest amounts, sometimes as a rinse, to increase depth.