Festive Fizz

Festive Fizz

"The foamy cap in this bubby drink comes from egg whites, a classic trick for giving cocktails a rich, creamy texture."
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1 h 30 m servings 331 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir together sugar and water in a small saucepan. Bring to a simmer over low heat. Remove from heat and add cinnamon and rosemary. Cover and let steep 1 hour.
  2. Discard cinnamon and rosemary. Spoon 1 1/2 tablespoons syrup into a small bowl and refrigerate until cold, about 10 minutes.
  3. Put egg white, rum, and chilled syrup in a shaker. Cover and shake hard 15 seconds. Add ice to shaker and shake hard until chilled and frothy, 30 to 45 seconds.
  4. Strain into 2 coupe glasses. Top each with 3 to 4 ounces wine. Garnish with a pinch of ground cinnamon and fresh rosemary. Serve immediately.


  • Cook's Notes:
  • Instead of using 1 egg white, you can substitute 2 tablespoons pasteurized liquid egg whites.
  • Any kind of dry sparkling wine would work. Make sure it's from a freshly opened bottle, or else it won't fizz.
  • Nutrition data for this recipe includes the full amount of simple syrup. Use leftovers in iced tea or another cocktail. Leftover syrup will keep chilled in an airtight container up to 1 month.

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Yum! I didn't expect to like rum with rosé, but it was delicious and beautiful to boot. I will definitely be making these again for New Year's Eve. PS: Do not fear the egg white!

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