Apple Blow Fizz

Pro tips

• Dry shake the egg white, lemon juice, and sugar for 10–15 seconds before adding ice to build maximum foam.
• Use freshly squeezed lemon juice; bottled loses the bright acidity that balances the drink.
• Chill your coupe glass beforehand so the drink stays cold longer after the shaken dilution.
• Strain carefully over the back of a bar spoon to preserve the foam head.

Substitutions

• Apple brandy → Calvados (more authentic, drier profile)
• Powdered sugar → 1/2 tsp simple syrup (easier to incorporate, same sweetness)
• Egg white → aquafaba or pasteurized egg white (safety or dietary preference)

Storage & make-ahead

Cocktails must be served immediately after shaking; do not store or make ahead.

Equipment

cocktail shaker · bar spoon · jigger · coupe glass or sour glass

Can I make this without raw egg white?

Yes. Use pasteurized egg white, aquafaba (3 tablespoons per white), or omit it for a non-foamy version.

What type of apple brandy works best?

Calvados or other dry apple brandies work well. Applejack is a more affordable American option.

Why is the drink called 'Blow Fizz'?

The egg white creates a foamy head when shaken vigorously, which historically earned it this playful name.

How do I get a thick foam on top?

Shake hard for 15–20 seconds. A dry shake (without ice first) followed by a wet shake builds the best foam.