It’s said that the Seapea Fizz is named for song writer and composer Cole Porter (the sound of the name mimicking Porter’s initials, C.P.). The pale green cocktail first appears in Frank Meier’s The Artistry of Mixing Drinks from 1934 as a simple—yet bracing—mix of sugar, lemon and “sweetened Anis” (specified as Pernod Fils pastis) shaken and topped with soda water. Not suited to today’s modern drinker, the astringent mixture is often updated by contemporary bartenders with the addition of an egg white for body and absinthe for backbone.
- 3/4 ounce absinthe
- 3/4 ounce simple syrup (1:1, sugar:water)
- 3/4 ounce lemon juice
- 1 egg white
- soda water
- Add all ingredients to a cocktail shaker.
- Shake without ice.
- Add ice and shake until well-chilled.
- Strain into a fizz glass or coupe.
- Top with soda water.