Swiss Mist

About the Swiss Mist

The Swiss Mist combines Timber Creek Florida Gin with egg white, Kubler absinthe, grapefruit syrup, and lemon juice, dry shaken and then shaken again with ice before straining into a chilled coupe for a silky, foam capped finish. It sits in the same family as a classic sour, but the absinthe and grapefruit give it a more herbal, bittersweet direction. The grapefruit syrup and lemon juice supply most of the drink’s brightness, while the small measure of absinthe adds a faint licorice and anise undertone that becomes more noticeable as the drink warms slightly in the glass.

Egg white gives the whole thing a soft, cloud like texture on top. Timber Creek’s Florida Gin, distilled grain-to-glass on the Crestview farm, has a clean botanical base that keeps the drink from tasting muddled despite the number of competing flavors involved. To build it properly, dry shake the gin, egg white, absinthe, grapefruit syrup, and lemon juice without ice first to build the foam, then add ice and shake again to chill it fully.

Strain into a chilled coupe designed to hold the foam, and let it settle for a moment before serving so the texture sets. It pairs naturally with fondue cheese, roasted potatoes, and sausages, echoing the drink’s Alpine leaning name, and it also works well alongside pretzels or pickles for a more casual snack pairing. Getting a good foam cap depends on technique as much as ingredients, so shake the dry portion of the recipe with real force for a full ten seconds before adding ice, since a half-hearted dry shake is the most common reason an egg white cocktail comes out flat.

Because the drink relies on a proper foam, use a Boston shaker with a tight seal rather than a cocktail shaker with a loose lid, since a leaky seal during the dry shake is one of the most common reasons the finished texture falls short. Because egg white cocktails can be deceptively easy to drink, pace yourself with the Swiss Mist and enjoy it as part of a responsible evening.

The Swiss Mist combines Timber Creek Florida Gin with egg white, Kubler absinthe, grapefruit syrup, and lemon juice, dry shaken and then shaken again with ice before straining into a chilled coupe for a silky, foam capped finish. It sits in the same family as a classic sour, but the absinthe and grapefruit give it a more herbal, bittersweet direction. The grapefruit syrup and lemon juice supply most of the drink’s brightness, while the small measure of absinthe adds a faint licorice and anise undertone that becomes more noticeable as the drink warms slightly in the glass.

Egg white gives the whole thing a soft, cloud like texture on top. Timber Creek’s Florida Gin, distilled grain-to-glass on the Crestview farm, has a clean botanical base that keeps the drink from tasting muddled despite the number of competing flavors involved. To build it properly, dry shake the gin, egg white, absinthe, grapefruit syrup, and lemon juice without ice first to build the foam, then add ice and shake again to chill it fully.

Strain into a chilled coupe designed to hold the foam, and let it settle for a moment before serving so the texture sets. It pairs naturally with fondue cheese, roasted potatoes, and sausages, echoing the drink’s Alpine leaning name, and it also works well alongside pretzels or pickles for a more casual snack pairing. Getting a good foam cap depends on technique as much as ingredients, so shake the dry portion of the recipe with real force for a full ten seconds before adding ice, since a half-hearted dry shake is the most common reason an egg white cocktail comes out flat.

Because the drink relies on a proper foam, use a Boston shaker with a tight seal rather than a cocktail shaker with a loose lid, since a leaky seal during the dry shake is one of the most common reasons the finished texture falls short. Because egg white cocktails can be deceptively easy to drink, pace yourself with the Swiss Mist and enjoy it as part of a responsible evening.