Apple Blow Fizz

Pro tips

• Always dry shake first (egg white + sugar + juice + spirit, no ice) for 10–15 seconds to emulsify and build stable foam before adding ice.
• Use fresh lemon juice, not bottled—the acidity and flavor directly impact the drink's balance and foam stability.
• Pour slowly over fresh ice into a coupe or sour glass to preserve the foam layer on top.
• If using pasteurized egg white, reconstitute per package directions and chill before shaking to help foam formation.

Substitutions

• Applejack → apple brandy or apple whiskey (reduces intensity slightly; adjust to taste)
• Egg white → pasteurized egg white powder or aquafaba (3 tbsp per egg white, for food safety)
• Powdered sugar → simple syrup (3/4 tsp) or honey syrup (less foam stability but still smooth)

Equipment

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

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

Yes—substitute pasteurized egg white powder (reconstituted per package directions) or aquafaba (3 tablespoons per egg white) for food safety.

What is applejack and can I substitute it?

Applejack is a concentrated apple brandy. Substitute regular apple brandy (1.5 oz instead of 2 oz) or apple whiskey for a drier profile.

How do I get a proper foam top on this drink?

Dry shake (without ice) for 10–15 seconds to build foam, then add ice and shake again for 10 seconds to chill and dilute before straining.

Is this drink sweet or sour?

It's balanced—the powdered sugar adds sweetness while lemon juice provides tartness, with applejack's spice bringing complexity.

Can I scale this recipe for a batch?

Yes—multiply all ingredients by batch size and dry shake in smaller batches (max 3–4 drinks) to maintain proper foam texture.