Kindred Spirit

Bartender Danielle Crouch of Caña Rum Bar in Los Angeles adds a dose of eucalyptus syrup to an effervescent mix of Angostura bitters, lime, egg white, cream, and soda for a decidedly herbal take on the classic Angostura fizz.

Yield: makes 1 Cocktail


  • 1 <sup>1</sup>⁄<sub>2</sub> oz. Angostura bitters
  • <sup>3</sup>⁄<sub>4</sub> oz. <a href="">eucalyptus syrup</a>
  • <sup>1</sup>⁄<sub>2</sub> oz. heavy cream
  • <sup>1</sup>⁄<sub>2</sub> oz. fresh lime juice
  • 1 egg white
  • Club soda, to top


  • Add all ingredients to a cocktail shaker and shake vigorously; add ice and shake again. Strain into a Collins glass. Add club soda to shaker and swirl it around, pouring it into prepared glass to form a head.