Al’s Club Fizz

Based on two great drinks of the early twentieth century ― the Elk's (Club) Fizz from the Hoffman House book and the Chicago Fizz, which made its way to the Waldorf-Astoria Bar sometime before Prohibition. In both, the basic fizz template is at play, with the great addition of some aromatized, fortified wine working in concert with aged spirit, citrus, sugar, egg white and soda.

INGREDIENTS

1½ oz. rye
½ oz. quinquina wine (rouge)
½ oz. lime juice
½ oz. demerara syrup
¼ oz. egg white
approx. 3 oz. soda, to top

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ABV LEVEL

Combine everything but the soda into a shaker tin. Seal and dry shake (no ice) for 10 seconds, holding shaker together very firmly. Open shaker, add plenty of ice, seal and shake vigorously for 15 seconds. Double strain using fine and Hawthorne strainers into a tall, skinny Fizz glass. Let settle a few seconds. Add soda, let settle, and add more soda until egg white "head" just surpasses the top of the glass. No garnish.