In this week’s The Talk of the Town in the New Yorker, Michael Schulman hosted an unofficial summit with egg experts to discuss the recent recall of more than half a billion eggs. His guests were Dave Arnold from the FCI and Stephen Morse, an epidemiologist at Columbia. They gathered at L’Ecole and feasted on all things eggy. I was tickled when I saw this sentence:
He {referring to Morse} sipped his cocktail, a Johnny Apple-Fizz, made with raw egg white shaken into a foam. “Wonderful!” he said.
The fizz was a creation by Marcella, which I helped her tweak. We were looking for some flavors that would help us ease into fall. She stopped by my office with a tray full of cocktails (which, delightfully, is a fairly common occurence), and this is what we came up with.
JOHNNY APPLE-FIZZ
*2 oz. McKenzie Rye
*1 oz. FLD Maplejack
*1 oz. fresh lemon juice
*1 tsp superfine sugar
*1 oz. egg white
*1 oz. soda
*healthy pinch salt
*3 shakes of cinnamon
Combine all ingredients except soda in a shaker and shake vigorously. Add soda and ice; shake again. Strain into a chilled martini glass.
The Johnny Apple-Fizz. Light and refreshing, with spiced, apple notes.
Kind of like a liquid Egg McMuffin.