2 oz brandy
3/4 oz lime juice
1/2 oz simple syrup
1/4 oz maraschino liqueur
dash of absinthe
Put everything except the soda water into a shaker without ice. Shake and then shake again with ice. Strain into a fizz glass and top with soda water.
I didn’t have a fizz glass so I used an old-fashioned glass
Follow the recipe to the T on most parts except the absinthe. This part made or broke the drink for me. I’m not the biggest fan of licorice flavors but I understand and respect their necessity in drinks. That said, unless you’re using a dropper with this, you’ll need to decide how much a dash of absinthe means to your. Because I’m not the fan of it, I put only a sliver in for completion. If you’re on the other side of this argument, then put the whole bloody dash in.
This drink is only found in Tim Daly’s Bartender’s Encyclopedia, from 1903. I found a copy online, someone had photographed each page on posted it on flickr. At the time of it’s production, Tim Daly’s book failed to sell. I don’t know if it’s being reproduced now but it’s got a few originals that I’d love to try.
This was originally set to be a morning drink. These were popular in the 19th century as it was seen as a healthy way to start the day. Honestly anything thats alcoholic and is told to be healthy makes me surprised it was ever questioned. A key ingredient in many morning drinks was egg white. Egg white is a great way to fluff and fizz a drink. I’d recommend trying it, but just be careful as it is raw egg.
I had my first Swiss Ess at Barrel House Flats up in Chicago. I know it’s weird but my first thought to describe it was “soccer.” Maybe because it tasted clean with a small kick and had an elegant fragrance that reminded me of Europe. Idk but I stand by that assessment…