The Morning Glory Fizz is a cocktail designed specifically for morning consumption. At least, that’s what Harry Johnson, its creator, believed when he introduced it to the world. Here’s the story behind this timeless drink and the recipe for those curious to try it for the first time—or rediscover it as a tribute to the “good old days” of mixology.
The History of the Morning Glory Fizz
Talking about Harry Johnson (1845–1936) is like opening a chapter on one of the most important bartenders of the golden age of mixology. Born in Prussia and later a U.S. citizen, Johnson was the author of the foundational New and Improved Bartender’s Manual, first published in 1882.
You’d think such an illustrious cocktail would have a well-documented origin story, but that’s not the case. While Johnson included the recipe in his book, he didn’t explain when or how he came up with it. Like many drinks of that era, the exact details are lost to history—a frustrating but common occurrence.
One interesting tidbit: New and Improved Bartender’s Manual was the first to provide guidance not just on mixing drinks but also on how to become a skilled bartender and run a bar efficiently. Johnson even emphasized time-saving techniques, like separating egg whites (a key ingredient in the Morning Glory Fizz) ahead of time and storing them in a cold bottle to streamline service.
A Drink to Start the Day Right
The Morning Glory Fizz has earned a reputation as a morning drink, often touted as a remedy for hangovers. Interestingly, Harry Johnson never claimed it was a “hair of the dog” cure—probably a good thing, since drinking alcohol to counteract the effects of alcohol is generally a bad idea. Instead, Johnson described it as an excellent morning beverage, writing in his manual that it’s ideal for “stimulating the appetite and calming the nerves.”
The Morning Glory Fizz Recipe
In honor of Harry Johnson, here’s the original recipe as published in his 1882 manual. A few notes before we dive in: Johnson specified Scotch whisky without naming a particular style. Today, many prefer using a blended Scotch, though some opt for a Speyside single malt for its subtle character. Johnson also called for powdered sugar, while modern recipes often use simple syrup. Lastly, today’s versions frequently tweak the proportions of whisky, citrus, and syrup, with a popular ratio being 4:1:1:1.
Ingredients
- 120 ml Scotch whisky
- 1–2 dashes fresh lemon juice
- 2–3 dashes fresh lime juice
- 3–4 dashes absinthe
- 1 egg white
- ¾ tablespoon sugar (or simple syrup to taste)
- Soda water (to top)
Method
Start by adding ice cubes and all the ingredients, except for the soda, into a shaker. Shake vigorously to combine everything thoroughly. Once mixed, strain the cocktail into an old-fashioned glass. Top it off with soda water, and it’s ready to serve.
Garnish
Harry Johnson didn’t suggest a garnish, but if you want to add one, a twist of lemon or orange peel works perfectly.
Image credits: Coqtail and Julie Couder, location Gesto Milano. All rights reserved.
