Mae West Royal Diamond Fizz

About the Mae West Royal Diamond Fizz

The Mae West Royal Diamond Fizz is a rich, egg based cocktail built on Timber Creek Florida Whiskey, brightened with grapefruit juice, deepened with Pama pomegranate liqueur, and finished with a dusting of cayenne, cocoa powder, and sugar over the top. A whole egg gives the drink its signature fizz and silky texture once shaken properly, making this closer to a dessert cocktail than a typical whiskey sour. Timber Creek Florida Whiskey is the sole spirit in this build, so its character needs to hold up against grapefruit’s bitterness, pomegranate’s tartness, and a spice dusting on top, all without getting lost in the egg’s richness. The distillery’s PureBlend process, which distills and barrels each grain component individually before blending, gives the whiskey enough structure and grain forward flavor to still register clearly underneath the fruit, spice, and foam.

To build the Mae West Royal Diamond Fizz, dry-shake the whiskey, grapefruit juice, whole egg, and pomegranate liqueur without ice first to emulsify the egg, then add ice and shake again hard until well chilled. Strain into a chilled egg coupe and finish with a light dusting of cayenne, cocoa powder, and sugar across the foam. This cocktail pairs surprisingly well with dessert style food: a lemon tart, goat cheese, fresh berries, a cucumber salad, or shrimp cocktail all complement its rich, slightly spiced profile. It works nicely as a show-stopping drink to open or close a special occasion, given its dramatic foam and garnish.

Because raw egg is part of this build, use pasteurized eggs where possible and shake thoroughly to ensure a fully emulsified, food safe texture, since a rushed dry shake is the most common reason this style of drink falls flat in the glass. As always, this cocktail is intended for guests 21 and older, enjoyed as a treat rather than an everyday pour.

The Mae West Royal Diamond Fizz is a rich, egg based cocktail built on Timber Creek Florida Whiskey, brightened with grapefruit juice, deepened with Pama pomegranate liqueur, and finished with a dusting of cayenne, cocoa powder, and sugar over the top. A whole egg gives the drink its signature fizz and silky texture once shaken properly, making this closer to a dessert cocktail than a typical whiskey sour. Timber Creek Florida Whiskey is the sole spirit in this build, so its character needs to hold up against grapefruit’s bitterness, pomegranate’s tartness, and a spice dusting on top, all without getting lost in the egg’s richness. The distillery’s PureBlend process, which distills and barrels each grain component individually before blending, gives the whiskey enough structure and grain forward flavor to still register clearly underneath the fruit, spice, and foam.

To build the Mae West Royal Diamond Fizz, dry-shake the whiskey, grapefruit juice, whole egg, and pomegranate liqueur without ice first to emulsify the egg, then add ice and shake again hard until well chilled. Strain into a chilled egg coupe and finish with a light dusting of cayenne, cocoa powder, and sugar across the foam. This cocktail pairs surprisingly well with dessert style food: a lemon tart, goat cheese, fresh berries, a cucumber salad, or shrimp cocktail all complement its rich, slightly spiced profile. It works nicely as a show-stopping drink to open or close a special occasion, given its dramatic foam and garnish.

Because raw egg is part of this build, use pasteurized eggs where possible and shake thoroughly to ensure a fully emulsified, food safe texture, since a rushed dry shake is the most common reason this style of drink falls flat in the glass. As always, this cocktail is intended for guests 21 and older, enjoyed as a treat rather than an everyday pour.