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Canadian whisky, citrus, absinthe and soda make Conor’s show-stopping cocktail.
About the cocktail
You can never have too much of a good thing, or at least that’s what we believe here at Dan’s Daily. That’s why we’re back at it again with one of our faves, Melbourne’s Conor Curran, to collab on another delicious cocktail recipe. This time on the sparkly, fizzy whisky number he’s affectionately named the Morning Glory Fizz. If the name Conor Curran isn’t ringing any bells, let us jog your memory. He was in the 13th series of Australia’s MasterChef and is a recurring guest star, mixing up all kinds of wonderful cocktails on our Instagram (like this banger of a cocktail, the Vintage Coco). “I think I am a recipe developer first, then content creator and then media personality – the modern-day triple threat.” As you can probably tell, Conor’s got his hands full most days, but when he does get some time to himself, what’s on the schedule? “Probably a late pub lunch with my partner Chris down at the Park Hotel in Abbotsford,” says Conor. “I’ll have a cheeky parma and a beer before getting home to watch my beloved North Melbourne Roos lose another game.” Back to our clever cocktail, the Morning Glory Fizz. Made from Canadian whisky, lime and lemon juice, absinthe, egg whites and soda water, this pretty little number is quite the show-stopper. “I love the theatre of a Fizz,” says Conor. “That absurd amount of creamy, airy top is equally ridiculous and beautiful… It’s the Aimee Gibbs [Sex Education] of the cocktail family; like her, it’s sparkling and fun and just so effortless.” To taste, expect some refreshing sourness from the lemon and lime juice, very light whisky undertones, some subtle licorice flavours from the absinthe and a great big foamy top. “Serve this drink at the start of the night for sure,” Conor explains. “This is definitely like a visual party starter of a beverage.”
Watch: How to make the Morning Glory Fizz
Ingredients
60ml Canadian whisky (or a lighter styled whisky or rum)
22.5ml lemon juice 7.5ml lime juice 15ml sugar syrup 1 bar spoon absinthe 1 egg white Soda water
Method
Pop your highball glass into the freezer
Place whisky, lemon, lime, absinthe, simple syrup and egg white into a cocktail shaker and dry shake hard for 12-15 seconds Fill your shaker with ice and shake hard again for another 15 seconds to make it nice and foamy Double strain into chilled glass Gently top with soda until your fizz rises to just over the rim of the glass
Conor’s top tips
Conor’s first tip? Throw on some daydreamy music, like Solange’s ‘Cranes in the Sky’ or Frank Ocean’s ‘Ivy’ to get your creative cocktail-making juices flowing. The next step is to prep your glasses. “Make sure you have a few chilled glasses in the freezer ready to go,” explains Conor. We suggest serving this drink in a highball glass to get as much out of that lovely foamy top as possible. Because this drink has an egg-white element to it, it's important to shake the crap out of it. “Shake super hard. Super!” says Conor. “Then let it sit for a second before topping up with soda water.” If egg white makes your insides reel, you can sub it out for aquafaba (chickpea can juice) or Wonderfoam and still get that amazing foamy top. Level up the Morning Glory Fizz by adding a herb to the mix: “You could definitely play around with adding a herb to the sugar syrup, like a basil or rosemary,” explains Conor. “It will take the cocktail to a more herbaceous, even floral place.”
