This apple blow fizz recipe brings together fruity sweetness and a gentle mouthfeel in a refreshing egg-white fizz that’s easy to fall for. The soft foam and apple aroma come together beautifully, striking a lovely balance between easy drinkability and quiet elegance.
Recipe & How to Make It
Ingredients
Recipe no.028
- Apple Liqueur (such as Apple Barrel) — 1 1/2 oz (45ml)
- Lemon Juice — 2/3 oz (20ml)
- Sugar Syrup — 2 tsp
- Egg White — 1
- Soda Water — to top
- 1 tsp refers to one bar spoon’s worth.
- “To top” means filling the glass about 80–90% full.
Method
Add the apple liqueur, lemon juice, sugar syrup, egg white, and ice into a shaker.
Shake thoroughly. Since egg white is involved, shake a little harder or a bit longer than usual to get a nice foam going.
Pour the soda water in gently to avoid losing the fizz, then give it a soft, slow stir to finish.
If you’re mixing in something carbonated, a gentle one-to-two rotation stir, lifting the ice slightly as you go, blends everything together without flattening the bubbles.
- Technique ｜ Shake & Stir
- Glass ｜ Collins Glass / Tumbler
- ABV ｜ Approximately 4–5%
- Best Enjoyed ｜ All-Day Cocktail / Club Cocktail
- Style ｜ Fizz
Since this recipe uses raw egg white, those wanting to avoid any risk of salmonella may want to use pasteurized eggs instead.
Apple Blow Fizz in Detail (with Recipe video)
Character & Tasting Notes
Cocktails made with raw egg tend to be a bit polarizing, and honestly, the yolk is usually why — that heavier, custardy finish isn’t for everyone. Here’s the fix most home bartenders never learn: skip the yolk. Egg white alone keeps things clean and crisp, and paired with the fizz style, it makes for a drink genuinely easy to enjoy again and again.
Apple Blow Fizz is a liqueur-based cocktail built around light, fruit-forward sweetness and a clean finish. Apple liqueur’s fragrant sweetness meets lemon’s bright acidity and egg white’s gentle smoothness, settling into a lovely balance.
The soft foam egg white creates gives the drink a rounder mouthfeel, while apple aroma and crisp soda add a light finish. That balance makes it a cocktail I’d recommend to anyone just getting into cocktails.
The real key is a proper hard shake before adding ice — a dry shake first whips egg white into real foam, rather than diluting it cold from the start. That gives it an elegant look and dessert-like feel.
Since this recipe uses raw egg white, pasteurized eggs are recommended for anyone concerned about salmonella risk.
Points, Twists & Food Pairings
- Best Pairings — Pair it with apple pie or shortbread cookies to echo its light, fruity sweetness.
- Mixing Tip — Dry shake the egg white first, then shake again with ice for a fuller, lasting foam.
- Easy Twist — Swap the soda for ginger ale for a spicy kick that pairs beautifully with apple.
- Drinking Note — Sip soon after pouring; the foam settles fast, so it’s best enjoyed freshly made.
Recipe video
- Recipe video ｜ @TheEducatedBarfly Channel Home
