Apple Blow Fizz: Apple Brandy, Lemon and Egg White Fizz Cocktail

The Apple Blow Fizz turns apple brandy into a bright, silky highball with lemon, simple syrup, egg white, and soda water. A two-stage shake builds the foam, while the final splash of soda gives the drink its characteristic lift. This Apple Blow Fizz recipe balances rich orchard-fruit character with fresh citrus and a light sparkling finish.

Background

Fizz cocktails developed in the late 1800s around a straightforward combination of spirit, citrus, sugar, and carbonation. The Apple Blow Fizz follows that traditional structure while using apple brandy as its base. Adding egg white places it close to the Silver Fizz family, where foam gives the drink a smoother texture without sacrificing its refreshing character.

What You'll Need

Ingredients

• Apple Brandy - provides concentrated apple fruit, warmth, and the drink's spirit backbone.
• Lemon Juice - supplies the fresh acidity needed to balance the brandy and syrup.
• Simple Syrup - rounds out the citrus and keeps the fizz balanced.
• Egg White - creates the silky body and foamy cap.
• Soda Water - adds carbonation and lightens the finished drink.

No apple brandy? Calvados is a natural substitute with a more complex, often drier apple profile.

Avoiding egg white? Aquafaba can provide a similar foamy texture.

Equipment

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Highball Glass

Foam Without the Heaviness

The egg white changes the texture more than the flavor. A vigorous dry shake creates fine bubbles and body, then the second shake chills and dilutes the drink. Soda water provides the final contrast, lifting the richer apple brandy and foam into something noticeably lighter and more refreshing.

Substitutions & Variations

• Use Calvados for a more complex apple-brandy profile.
• Replace the egg white with aquafaba for an egg-free foam.
• Substitute maple syrup for simple syrup for a deeper autumnal variation.
• Add a few drops of aromatic bitters over the foam for extra aroma.
• Try pear brandy for a softer orchard-fruit variation.

Helpful Tips

• Use pasteurized egg white when possible for cocktails containing raw egg.
• Dry shake vigorously before adding ice to establish the foam.
• Shake hard again with ice for proper chilling and dilution.
• Chill the Highball Glass before straining.
• Add the soda gently so the foam rises instead of collapsing.
• Do not stir after topping with soda.
• Serve immediately while the foam and carbonation are at their strongest.