The Chee-Hoo Fizz

I re-tooled my Vietnamese Cocktail and turned it into a fizz! It actually works quite well if you make it as follows:

1.5 oz cognac
0.5 oz orgeat
0.5 oz falernum (e.g. Velvet)
0.5 oz fresh lime juice
4 dashes Peychaud’s bitters
1 egg white
club soda

Dry shake first, then add a hand-hewn ice cube if you have one, and shake again. (John Gertsen taught me this trick: If you have a large enough cube for shaking—like the hand-hewn ones they make at Drink, the overall temp of the drink will drop considerably. One can then add more soda at the base of the collins than normal, resulting in better foam. You’ll know it worked if you can sculpt the foam as shown in the picture.) Into a collins class, stack 4 cubes and pour about 2 cubes worth of club soda. Double strain into the collins and add more soda at the top. Garnish with a lime pull.

This is essentially a tiki-style fizz made with cognac… sounds weird, but hey, it works!

I brought this recipe to the folks at PDT last week and learned that a lime pull as garnish on a fizz is apparently controversial somehow. Anyone want to enlighten me?