Restaurants›Fenix Restaurant and Bar, Manchester›Athena Fizz Recipe

Athena Fizz Recipe

Inspired by Fenix Restaurant and Bar, Manchester
Time10m
Serves1

Make Athena Fizz Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (1:1) and stir until fully blended. Chill before using. Yield is more than needed; refrigerate leftover for later.

2

Dry shake

Add gin, fresh lemon juice, fresh grapefruit juice, honey syrup, orange blossom water, and the egg white to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds. This 'dry shake' emulsifies the egg white, creating a silky foam.

3

Wet shake

Add cracked ice to the shaker (about 1 cup). Shake again hard for 10–12 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly frothy.

4

Double strain into glass

Double-strain the cocktail into a chilled Collins or highball glass (or a coupe if you prefer a smaller fizz) without ice, using a fine mesh strainer to remove tiny ice shards and ensure a smooth texture. If you prefer it on the rocks, strain over fresh ice.

5

Top with soda

Gently top the cocktail with about 2 oz cold club soda. Pour slowly over the back of a spoon (optional) to preserve the foam.

6

Finish and garnish

Express the grapefruit twist over the drink (pinch to spray oils) and drop it in as garnish. Optionally add an edible flower or a few microherbs on top of the foam for an elegant presentation.

7

Serve

Serve immediately so the foam remains fresh and the soda is effervescent. Encourage the drinker to enjoy the foam first, then sip through it to experience the layered aromatics.