The Morning Glory Fizz
The Morning Glory Fizz: A Victorian Brunch Remedy
The Morning Glory Fizz first appeared in print in the 1880s, with recipes found in Jerry Thomas's The Bar-Tender's Guide and other bartending manuals from the late Victorian era. The drink was marketed as a morning restorative or hangover cure, common for fizz-style cocktails of that period, according to Difford's Guide.
The cocktail combines Scotch with fresh lemon juice, sugar, egg white, and a small amount of absinthe, topped with soda water. The egg white creates a silky foam while absinthe adds herbal complexity and the soda provides effervescence, as noted in Punch.
The Morning Glory Fizz belongs to the fizz family of cocktails popular in the late 1800s and early 1900s. These drinks featured spirits shaken with citrus, egg white, and sugar, then topped with carbonated water. The drink fell into obscurity after Prohibition but experienced revival during the craft cocktail movement when bartenders rediscovered classic egg white cocktails.
RECIPE:
2 oz Scotch whisky
3/4 oz fresh lemon juice
1/2 oz simple syrup
1 egg white
3 dashes absinthe
2 oz soda water
Method:
Add Scotch, lemon juice, simple syrup, egg white, and absinthe to a shaker without ice.
Dry shake vigorously for 15 seconds.
Add ice and shake again until well-chilled.
Strain into a chilled highball glass without ice.
Top with soda water.