Fizz de Provence (Nico de Soto)
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A tall, frothy fizz of dry vermouth and lemon with egg white for body, lengthened with club soda, while a little vinegar and olive juice add a savoury edge. Created by Nico de Soto at Danico in Paris.
Similar names: Fizz de Provence, Maria Soto Robbins, Nico
Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/8
20 ml
shallot syrup--see Notes
1 twst
expressed and discarded
1⁄2 tsp
white-wine vinegar
60 ml
to top
20 ml
2 tsp
brine from jar of green olives
50 ml
🌾 Gluten-free🥚 Contains egg🍷 Contains sulphites
Upgrade your home bar
AdInstructions
- Dry shake the mixture first.
- Then shake again.
- Double strain it into a glass without ice.
- Top off with soda water and give it a twist of lemon peel.