Imperial Silver Corn Fizz

from PDT

  • 1.5 oz. George Dickel No. 12 Tennessee Whiskey
  • 1 oz. Corn Water
  • .5 oz. Honey Syrup
  • 1 Egg White
  • 1 oz. Moët Imperial Champagne

Dry-shake, then shake with ice and strain into a chilled egg coupe. Top with 1 oz. Moët Imperial Champagne. No garnish.

Our beloved regular Wylie Dufresne, the chef and owner of WD 50, created the corn water, meant to complement the corn-based Tennessee Whisky. —Jim Meehan, Summer 2009