The Electric Current Fizz Is a Jolt of Energy

""People love the show of it," says Madrusan. "The biggest question [they ask] is, 'Which one do I have first?'" For the best experience, shoot the yolk, then follow with a generous sip of the fizz. The first burst of the yolk is creamy, tangy and delightfully unexpected, giving way to the taut, juniper-driven intensity of London dry gin and the bright lift of lemon and soda. It delivers a full-sensory jolt."

"In its era, the Electric Current Fizz belonged to the family of "bracers," tonics that the heavy-drinking public of the late 19th and early 20th centuries believed to have medicinal value. These included the likes of Corpse Revivers and Fog Cutters -morning-after cocktails meant to restore the constitution after a long night. Prohibition took many of these drinking traditions with it-perhaps for good-but bartenders like Madrusan, now the owner of Melbourne's , unearthed them during the cocktail revival of the early 2000s,"

Michael Madrusan revived the Electric Current Fizz from an 1895 recipe, serving a seasoned egg yolk alongside a silver fizz. The yolk is presented in the half shell with pepper, salt and vinegar or substitutes like Worcestershire and Tabasco. Patrons are instructed to shoot the yolk, then take a generous sip of the juniper-forward gin, lemon and soda fizz, producing a creamy, tangy burst followed by taut gin intensity. The cocktail belonged to bracers, tonic-style restorative drinks popular before Prohibition. The combination yields a theatrical, full-sensory jolt emphasized by bartenders.

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