Ryan Fitzgerald at ABV, a San Francisco bar that features a wall of mezcal behind the bar, showcases his love for spirit in his Lefty’s Fizz, a mezcal version of the classic egg-white fizz. Designed as a quick refresher, fizzes are served in a short Collins glass with egg whites and no ice in the glass, traditionally. One wouldn’t expect mezcal in their fizz back in the day, but the spirit lends itself surprisingly well to this format, with smoke and tart citrus coming together in a frothy emulsion. Egg whites provide texture and help to smooth out all of the flavors.
Fitzgerald prefers a specific mezcal for this drink: Del Maguey‘s Santo Domingo Albarradas, which comes from a single village high up in the mountains in Oaxaca. The palenquero (distiller), Espiridion Morales Luis, along with his son Juan, has been making mezcal since the 1950s and uses mountain spring water in the spirit’s production. It’s not often that one thinks about these things when drinking a cocktail, but with mezcal, appreciating the hands and process behind what we drink can be as important as the flavor. Thankfully, with drinks like the Lefty’s Fizz, you get the best of both worlds.
Lefty’s Fizz Cocktail
Serving: 1 drink
1 1/2 ounces Del Maguey Santo Domingo Albarradas
1/2 ounce Pierre Ferrand Dry Curaçao
3/4 ounce fresh lime juice
3/4 ounce Shrub & Co. Grapefruit Shrub
1 egg white
2 ounces soda water
- Combine ingredients into a shaker and dry shake without ice.
- Add soda water to a small water glass, and then add ice to the shaker.
- Shake again vigorously and strain over the soda water in the glass.
- Garnish with a grapefruit peel.
Prep time: 3 minutes