The Diamond Fizz was born around the turn of this century, when the fizz was hitting the big time in American bars. A deceptively strong and highly drinkable mixture, it replaces the Gin Fizz’s soda water with Champagne, transforming it into a royale of sorts. Isaac Shumway’s spritz-ified version replaces the gin with Aperol and dry vermouth, the sugar with honey syrup and amaro, and the lemon juice with orange juice. The result is a fluffy orange cloud of a cocktail that tastes something like a bitter Orange Julius.
Add the Aperol, lemon juice, vermouth, syrup, Gran Classico, orange juice, and egg white to a cocktail shaker.
Shake without ice, and then add ice and shake very hard for 20 seconds.
Strain into a Collins glass over a very small amount of ice.
Slowly top with the sparkling wine and add the garnish.
Honey Syrup: 1 cup honey
½ cup water
Combine the honey and water in a saucepan over very low heat. Stir until the honey is
dissolved. Remove from the heat and let sit for at least 30 minutes. Bottle and store in
the refrigerator for up to one month.