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Fairburn Fizz

Fairburn Fizz

This recipe is from our member Fairburns Egg and create for them by Rachel Green.

Fairburn Fizz


  • 50ml gin
  • 1/2 a lime, squeezed
  • 50ml fresh raspberry puree, chilled
  • 100ml fresh pomegranate juice, chilled
  • 2tsp sugar
  • 2 Fairburn's egg whites
  • Chilled Prosecco, to serve
  • Fresh raspberries and mint


  • Put the gin, raspberry puree, pomegranate juice, lime, sugar and egg whites into a cocktail shaker. Place the lid firmly on and shake gently to create a foamy mixture. The lime juice and sugar will help create the foam and stabilise it. Use very fresh eggs for the whites; this helps produce a better foam.
  • Half fill some champagne flutes with Prosecco and very carefully top with the mixture from the cocktail shaker, spooning any extra foam on top. Decorate with a fresh raspberry and a sprig of mint, delicious!