Zero Proof Recipe: Morning Glory

Fizzes, or drinks made with egg whites, are part of a long tradition of light drinks designed for brunch and daytime sipping. One of the most famous fizzes of them all is the Ramos Gin Fizz, which is beloved by bartenders (it’s so creamy and delicious) but also despised by bartenders (it takes a long time to shake properly, which can be a killer on a busy bar night). 

In this zero proof twist on the classic, there’s no gin but the introduction of orange juice cubes amps up the citrus-and-cream allure of the drink. Shake it until you’re tired, then shake it again.

This drink requires two shakes, a dry shake and then one with ice.

Combine lemon juice, egg white, sugar, heavy cream and orange blossom water in a tin and dry shake briskly to emulsify the liquid. Add the orange juice ice cubes (about 4 cubes) then shake again (about 3 minutes) until the ice stops rattling in the tin and the drink is frothy and very creamy. (This might take several long shakes; if you get tired, take a 5-second break, then keep going.)

Pour into a Collins glass and fill nearly to the top. Place the drink in a freezer to set and harden slightly. Temperatures will vary but check it at about 7 - 10 minutes. As it hardens into a meringue, it will rise when the water is poured on top. 

Remove the drink from the freezer. Slowly pour Blood Orange HOP WTR to top. Serve with a straw. 

The exact amount of juice needed will vary based on the size of your ice cube trays. Pour orange juice into a clean ice cube tray and freeze until needed.

Using orange juice ice cubes in this drink will chill the liquid, and add a touch of flavor but keep the amount of extra dilution down. This is a way to introduce flavor without watering down the drink, which would be the case with regular ice cubes.