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Category Archives: Pimm’s No. 1

PC Fizz

August 20, 2010 (part of Cocktail Chronicle)

Fizz is foam which traditionally calls for egg white.

I don’t know about you, but my eggs are precious. Mine are from Full Circle Farm. I need the white as a cushion during cooking, so the brilliantly orange yolk stays giggly soft; so when I break it open, it flows like lava. My egg white stays where it is.

Then I found Lecithin. The herbal supplement supposedly for nerve and brain function is also a natural emulsifier. All you need is a powerful immersion blender.

Let’s just say … it works. But holding an electric tool with fast spinning blades in front of a 2-year-old? Additional blender stick and cups to clean? Not good.

The foam does add intrigue, but the mixture itself is good without it as well. The lemon and the lime add flavors but the extra acidity also helps to tone down Chartreuse. It is still unmistakably herby, but thanks to Pimm’s No. 1, more in a soothing, herbal tea kind of way.

Based on PC Fizz from MIXSHAKESTIR (Makes 2 big ones or 3 reasonables)

  • 3 oz Pimm’s No. 1
  • 1 oz green Chartreuse
  • 1 oz simple syrup
  • 1 oz lemon juice
  • 1.5 oz lime juice
  • 1 egg white or ½ tsp Lecithin


  1. If using egg white, put all ingredients in a shaker (no ice) and shake for 30 seconds. Then add ice and shake for another 30 seconds. Pour into highball glasses and serve.
  2. If using lecithin, put all ingredients except lecithin in a measuring cup. Stir well.  Pour half of the mixture to an immersion blender cup with lecithin. Tilt the cup a little to its side with the blender staying near the surface. You need to be at it for at least a couple of minutes to get enough foam. Pour the other half of the mixture to a shaker with ice. Shake and pour into highball glasses. Spoon prepared foam on top.