Sea Fizz


Sea Fizz

1 1/2 oz Absinthe
Juice 1/2 lemon
1 egg white
1 tsp caster sugar (or 1 tsp 2-1 simple syrup)

Shake ingredients for 10 seconds in a cocktail shaker without ice. Add large ice and shake well. Strain into glass and top up with soda water.

There are few drinks with a lot of Absinthe that I truly like.  This is one of them.

The Sea Fizz is not in the “Savoy Cocktail Book,” but appears without the egg white in later editions of Patrick Duffy’s “Official Mixer’s Manual” as the “Seapea Fizz”.

Apparently, it was created by Frank Meier, at the time of the Gambon bar and later of the Ritz in Paris, for Cole Porter (C.P., thus “Seapea”) some time around 1933.

If you use Pernod, Ricard, or another sweetened anise liqueur, reduce, or eliminate, the sugar.

Basically an Absinthe sour, this is a delicious and dangerously refreshing beverage.

One thought on “Sea Fizz

  1. I’ve had a variation of this, with reduced absinthe, that featured gin as a primary spirit and had a splash of seltzer as a topper(very Ramos gin fizz-esque). Pretty tasty little quaff. I expect that some orange bitters in there might make a nice addition as well, as absinthe and orange tend to pair very well.

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