This January I've been enjoying the Rye Maple Fizz, a fun and impressive-in-the-home-bar cocktail invented by star bartender Erick Castro at Rickhouse in San Francisco. It combines wintry flavors of maple syrup and rye whiskey with the classic fizz technique, which in this drink means reinforcing the fizziness of soda water with a foam of shaken egg white.
If that frightens you, consider: you're drinking, which I'm going to presume means you're an adult. If you're making a cocktail like this one than you're a more sophisticated adult than most and obviously already comfortable dabbling with a romantic vice and a bit of risk. So go ahead and embrace it already. Adopt an air of unconcerned magnificence and knock back a raw egg white and two ounces of rye whiskey. Nothing will happen to you (at least, nothing has happened to me), particularly if you wash the outside of the eggshell before cracking it.
With the lightweights sufficiently scared away, locate:
- 2 oz. rye whiskey (I used Sazerac brand)
- 3/4 oz. lemon juice (squeezed fresh, of course)
- 3/4 oz. egg white (After removing the yolk and chalaza one large egg should be enough)
- 1/2 oz. maple syrup
- 2 dashes Angostura bitters
- Ground cinnamon