Whiskey
Morning Glory Fizz
A Harry Johnson 1882 hair-of-the-dog classic — Scotch and absinthe, softened with egg white and soda.
Every recipe on Sipped Right is tested at home before it's published — not just written.
Origin
First appears in Harry Johnson's 1882 "New and Improved Bartender's Manual" as a morning hair-of-the-dog remedy — one of the better-sourced 19th-century fizz recipes despite its obscurity today.
Flavour Profile
Good for a Scotch drink that's light and frothy rather than stirred. Not for someone who wants a strong, neat-tasting whisky drink.
Glass & Garnish
Fizz glass, no ice.
Ingredients
- Blended Scotch2 oz
- Fresh lemon juice0.75 oz
- Simple syrup0.75 oz
- Egg white1
- Absinthe4 dashes
- Soda water~2 oz, to top
Method
- Dry shake Scotch, lemon, syrup, egg white, and absinthe 10–15 seconds.
- Add ice, shake hard 12–15 seconds.
- Strain into a fizz glass, no ice.
- Top with soda water.
Notes
Uses raw egg white — small salmonella risk, use pasteurized if that's a concern. Absinthe is a defining ingredient, not optional — a few dashes bring aniseed depth without overpowering the Scotch. Serve immediately. Pairs well with light savoury bites.
Tools Used
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