Celine Fizz

2 oz Gin, Plymouth

3⁄4 oz Elderflower liqueur, St. Germain

3⁄4 oz Lemon juice

3⁄4 oz Simple syrup

1 oz Egg white

2 oz Club soda (to top)

Instructions

Dry shake everything but the soda, shake, fine strain, top with soda.

Cocktail summary

Created by

Phil Ward

Year

2008

Is an

authentic recipe

Reference

Death and Co. pg 245

Curator

Not yet rated

Average

4 stars

(14 ratings)

Cocktail Book

From other users

Used recipe published in food and wine. 2 oz Plymouth, 0.5 st. Germain, 0.5 grapefruit juice, 0.25 simple, 0.25 lemon juice. Either 1-2 dashes of Regans orange bitters or 1 each of Regans and grapefruit. A summer regular.
Eggcellent. I'm sorry. But it was my first fizz I've made, and I never really believed there was actually any egg in one until i did it myself. This is on the next cocktail party menu for sure.
There seems to be other recipes for this out there. Some admit grapefruit juice and add simple syrup. Look for the PDT recipe

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Comments

I made this with fresh egg-white, Tanqueray No. 10, Freshly squeezed Grapefruit juice, St. Germaine, and a couple drops of Angostura bitters, (because I didn't have any orange bitters)

I found it a little too sour, with the lemon a bit too forward. Next time I make it, I'll try it with a bit less lemon, and hopefully I'll get some orange bitters.

Deleted double post.

Nice. The St Germains is surprisingly forward. Used fresh juice for, so lemon was fine. Used grapefruit bitters.

Light, delicate, and very easy sipping. Next time I plan to use a bit less lemon.

Curated this heavily. Conformed to drink to the Death and Co spec. This was an early drink for KC, and had grapefruit juice and no club soda originally. Thanks, Zachary