5 Dashes Lemon Juice. (Generous squeeze Lemon Juice)
1 Teaspoonful of Powdered Sugar. (1 teaspoon of Caster Sugar)
1 Glass Canadian Club or Scotch Whisky. (2 oz Highland Park 8 Year, the MacPhail’s Collection)
3 Dashes Curacao. (1 teaspoon Clement Creole Shrubb)
Shake well, strain into medium size glass and fill with soda water.
Clearly, I am going to catch Scotch whisky nerd hell for making this drink with the 8 year Highland Park Whisky from The MacPhail’s Collection. However, the only blended Scotch whisky I have is the Famous Grouse, and, as far as I can tell, you might as well use vodka as Famous Grouse.
Anyway, this is the youngest Single Malt I have in the house, and not a particularly expensive dram, either. But I do like it. It has a lot of the same character as the Highland Park 12, but with a little less polish and a lot more youthful vigor. I usually drink it with some water, as it is, so a cocktail didn’t seem like much of a stretch.
I have to admit, though, I’m on the fence whether the Highland Park was wasted in the Derby Fizz. Definitely, with a whole egg and soda water, any less assertive Scotch wouldn’t have had much impact at all.
Also, this is not a particularly sour Fizz, basically April’s Egg Sour with a splash of soda, and, as such, I think that serves featuring the whiskey well.
Still, the drink ends up being a little rich for my taste, at least for early evening drinking. Though, it might be a way to get your protein at Breakfast without having to choke down some god awful over-cheesed omelet and mushy hash browns. Cup of coffee on the side and you’ve got a nice peaty, smoky liquid Brunch. Just be glad I didn’t garnish the Derby Fizz with a strip of bacon…
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.