Jack Frost Fizz

The very first cocktail recipe in William Schmidt’s sprawling entertaining and drinks manual is the Jack Frost Whiskey Sour. It calls for “apple whiskey,” cream, a whole egg, sugar, lemon, and soda. In actuality, it’s a Fizz and our version plays that up and splits the spirit and sweetener elements across a few different spirits and liqueurs. Juniper, apple, fig, and honey come through in this creamy, Flip-adjacent Fizz.

INGREDIENTS

1 whole egg
½ oz. cream
1¼  oz. aged Old Tom gin
1 oz. apple brandy
¾ oz. lemon
¼ oz. alpine amaro
Scant ¼ Bénédictine
Scant ¼ oz. fig syrup
About 1½  oz. ginger beer, to top

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ABV LEVEL

Crack the egg into a cocktail shaker and pour in the cream. If using a Boston-style shaker, combine the gin, apple brandy, lemon juice, amaro, fig syrup, and Bénédictine in the other shaker tin. (It’s okay if you have to put them all in one, if using a Cobbler shaker.) Add ice and shake for 15 seconds; dry shaking isn’t necessary here. Double strain into a fizz glass. Carefully pour the ginger beer into the drink and enjoy immediately.