GIF Tutorial: How to Make a Campari Fizz

All it takes is an egg white and a dry shake to add some texture to your cocktail.

  • Round three of the PDT rumble starts here...
  • Why is Jeff Bell so much better at cracking an egg than us? Who knows, but we're stealing his technique: One clean break on the rim of your mixing tin, then just rock it back and forth to wiggle all the egg white out. Somewhat ingenious.
  • Peep it again because it's so sexy, and take note of one key point: "Start with egg white, that way if you get any shell in the drink you can throw it out and start over." If you build the cocktail and then accidentally crack a shell into it, it'll be a pain to fish out.
  • Next, measure out 3/4 ounces of freshly squeezed lemon juice.
  • And 1/2 ounce of simple syrup.
  • And finally 2 ounces of Campari.
  • With the egg white, lemon juice, simple syrup, and Campari in the tin, it's time to dry shake (shaking with no ice).
  • About 15 seconds of dry shaking up and down will do the trick. "It's almost like whipping a meringue," says Bell. "It allows the egg white to emulsify with the liquid."
  • Next, you'll add ice to shake again—for about 20 seconds—in order to cool the drink.
  • Bell says you could skip the dry shake, but then you would have to shake with ice for longer to incorporate all the ingredients, which will cause more dilution and a more watery drink.
  • After the shaking, finish the drink off with 1 1/2 ounces of club soda.
  • Strain into a glass. You could just put the club soda into a glass and pour the contents of the tin over it, but Bell likes to add everything together before straining so that it can incorporate better.
  • Finally, garnish with an orange twist, using

Photo and GIFs by Liz Barclay

Welcome back to the First We Feast GIF Tutorial series, where we ask restaurant cooks and pro bartenders to show us how step up our technique when cooking and making drinks at home.

So far, we’ve downed a Negroni and an Old-Fashioned. For the final part of this masterclass with PDT head bartender Jeff Bell, we’re dialing back the booze a bit to make a lighter, more sessionable fizz with Campari. Egg white gives it a velvety mouthfeel, while the combo of lemon juice and bitter Campari provides a refreshing bite.

To make this drink, you’ll need to nail a few basic techniques, including how to separate out an egg white and how to dry shake. Catch all the action in the GIFs above so you can see exactly how it’s done.

Campari Fizz

* 1 egg white

* ¾ ounces of fresh lemon juice

* ½ ounce simple syrup

* 2 ounces of Campari

* 1 ½ ounce of club soda

Combine egg white, lemon juice, simple syrup, and Campari in a cocktail shaker and dry shake for about 15 seconds. Add ice and shake vigorously for about 20 seconds. Add club soda. Strain into a glass and garnish with an orange peel.


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