Apple Blow Fizz

Pro tips

• Use pasteurized eggs or liquid egg white to eliminate food-safety concerns while maintaining foam structure.
• Dry shake first (egg white + sugar + brandy + lemon, no ice) for 8–10 seconds, then add ice and wet shake for 10–12 seconds to maximize foam without over-dilution.
• Strain into a chilled coupe or cocktail glass to preserve the foam layer on top.
• Fresh lemon juice is non-negotiable; bottled juice will flatten both flavor and foam stability.

Substitutions

• Egg white → aquafaba or liquid egg white (maintains foam, slightly less stable)
• Apple brandy → Calvados or applejack (regional/style preference, alcohol content varies)
• Powdered sugar → superfine sugar (dissolves faster in dry shake)

Storage & make-ahead

Cocktails are best consumed immediately after preparation; do not store.

Equipment

cocktail shaker · jigger · bar strainer · coupe or cocktail glass

Can I make an Apple Blow Fizz without egg white?

Yes. Use aquafaba (chickpea liquid) or 1/2 oz aquafaba per egg white for a vegan foam, though the texture will differ slightly.

Do I need to shake the cocktail twice?

A dry shake (without ice) followed by a wet shake with ice creates the best foam. The dry shake aerates the egg white; the wet shake chills and dilutes properly.

What type of apple brandy works best?

Applejack or other American apple brandy (80–100 proof) gives the strongest apple character. Calvados (French apple brandy) is a premium alternative.

Is this drink safe to make with raw egg white?

Raw eggs carry salmonella risk. Use pasteurized eggs, liquid egg white, or powdered egg white (reconstituted) for food safety.

How do I know when the foam is ready?

Shake vigorously for 10–15 seconds until the mixture becomes visibly frothy and roughly doubles in volume.