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Pineapple Apricot Fizz

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Rafa García Febles' 2015 drink from New York: pineapple rum and Blume Marillen shaken with lime juice, orgeat and egg white, lengthened with a splash of club soda. Frothy and tart, with almond and orange blossom in the background.

Rafa García Febles created the Pineapple Apricot Fizz in 2015 as a modern update of Charles Baker's Pineapple Apricot Tropical.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Creamy
Floral
Fruity
Refreshing
Tropical

Ingredients

Servings:
1
Your bar: 0/7
Egg White
15 ml
Orgeat
23 ml
Orange Flower Syrup
8 ml
scant
Pineapple Rum
45 ml
Club Soda
30 ml
Lime Juice
23 ml
Blume Marillen
15 ml
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Dry shake the mixture.
  2. Shake again.
  3. Strain this into a fizz glass.
  4. Gradually top it off with soda, pouring it carefully over the back of a barspoon until you see the egg white expand.

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