The Apple Blow Fizz is a vintage sour-style cocktail featuring apple brandy, fresh lemon juice, and whipped egg white foam. Its defining trait is the silky, frothy head that adds both visual appeal and creamy mouthfeel.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Shake well with cracked ice and strain into 8 oz.
highball glass.
Fill with carbonated water.
Cocktails are best consumed immediately after preparation; do not store.
cocktail shaker · jigger · bar strainer · coupe or cocktail glass
Yes. Use aquafaba (chickpea liquid) or 1/2 oz aquafaba per egg white for a vegan foam, though the texture will differ slightly.
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.
Applejack or other American apple brandy (80–100 proof) gives the strongest apple character. Calvados (French apple brandy) is a premium alternative.
Raw eggs carry salmonella risk. Use pasteurized eggs, liquid egg white, or powdered egg white (reconstituted) for food safety.
Shake vigorously for 10–15 seconds until the mixture becomes visibly frothy and roughly doubles in volume.
