1 oz Genever, Bols
1 oz Gin, Hendrick's
1⁄2 oz Crème Yvette
3⁄4 oz Meyer lemon juice
1⁄4 oz Lime juice
1 oz Heavy whipping cream
2 spg Rosemary
2 spg Thyme
2 oz Club soda

Take 1 sprig of thyme and rosemary--remove leaves from the stems, express and place leaves in the bottom of your mixing glass. Add liquors, egg white, cream, and 2 dashes of bitters. Dry shake. Add ice and lemon & lime juice, and shake till chilled. Double strain into a rastal style tall goblet. Let sit for 15 seconds to build the meringue; add club to fill to the lip, garnish with 1 sprig each of thyme and rosemary, and top with three dashes of bitters


Like most fizzes, it's easiest to drink with a cocktail straw

Cocktail summary
Picture of Fizz de Provence
2011 Kindred Cocktails
Created by
Jason Westplate
Is the
author's original creation
Not yet rated
4 stars
(4 ratings)
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