Apple Blow Fizz

Pro tips

• Dry shake (without ice) for 10–15 seconds first to emulsify the egg white, then add ice and shake hard for another 10 seconds for maximum foam.
• Use fresh lemon juice—bottled juice won't balance the drink correctly and dulls the bright apple-citrus flavor.
• Chill your glass beforehand; the foam dissipates faster in a warm glass.
• Powdered sugar dissolves faster than granulated; don't skip this for texture and proper sweetness distribution.

Substitutions

• Egg white → aquafaba (3 tbsp per white) or pasteurized egg white (for raw egg concerns)
• Apple brandy → calvados (French apple brandy; use 1:1) or applejack (use 1:1)
• Fresh lemon juice → lime juice (alters the profile; use 0.5 oz for less acidity)

Storage & make-ahead

Cocktails are best served fresh immediately after preparation. Store unmixed components in airtight bottles at room temperature (apple brandy, lemon juice in refrigerator for up to 1 week).

Equipment

cocktail shaker · jigger or measuring spoon · strainer (Hawthorne or fine mesh)

Can I make an Apple Blow Fizz without raw egg white?

Yes. Use pasteurized egg white, aquafaba (3 tbsp per egg white), or skip it for a non-fizzy version, though you'll lose the signature foam.

What type of apple brandy should I use?

Any apple brandy or applejack works; Calvados (French apple brandy) is traditional. Adjust quantity if using a significantly higher or lower proof spirit.

How do I get a thick foam on top?

Dry shake the egg white with other ingredients for 10–15 seconds first, then add ice and shake vigorously for another 10 seconds before straining.

Can I batch this cocktail ahead?

Mix the apple brandy, lemon juice, and powdered sugar in advance, but shake with fresh egg white just before serving to preserve the foam.