Apple Blow Fizz

Pro tips

• Dry shake (without ice) first for 10–15 seconds to build maximum foam, then add ice and shake again before straining.
• Use freshly squeezed lemon juice—bottled breaks down the delicate balance of tartness and foam stability.
• Strain into a chilled glass and pour the foam last so it crowns the drink and doesn't sink.
• Keep eggs and tools cold; cold ingredients create better foam than room-temperature ones.

Substitutions

• Apple brandy → applejack or apple liqueur (lighter, sweeter profile)
• Powdered sugar → simple syrup, ½ tsp (dissolves faster, smoother texture)
• Lemon juice → lime juice (shifts to citrus-forward, less traditional)

Storage & make-ahead

This cocktail does not store or keep—mix and serve immediately for best foam and flavor.

Equipment

cocktail shaker · jigger · fine strainer · coupe or sour glass

Do I need to use pasteurized egg whites?

Yes, for food safety. Use pasteurized liquid egg white, pasteurized shell eggs, or dried egg white powder reconstituted with water.

Why is my fizz not foamy?

Ensure you're using fresh egg white and shake vigorously for 10–15 seconds before adding ice. The longer you shake, the better the foam.

Can I make this without apple brandy?

Yes—use apple liqueur, applejack, or regular brandy with a splash of apple juice, though the flavor profile will shift.

Should I chill the glass first?

Yes, chilling reduces dilution and keeps the drink colder longer, enhancing the foam stability.

Can this cocktail be made ahead?

No—mix and serve immediately. The egg white foam collapses within minutes if held.