San Francisco Fizz Cocktail Recipe

A mash-up of a Mai Tai and Pisco Punch, two drinks invented in the Bay Area, Erik Adkins' San Francisco Fizz at Wo Hing General Store is a refreshing tribute to the city. Beverage director for the Slanted Door restaurant group, Adkins added this drink to the menu at the group's newest restaurant. Shake this drink vigorously so that the egg white is as light and foamy as marshmallow. For more 2012 Best Cocktails, click here.

Recipe adapted from Wo Hing General Store, San Francisco, CA

San Francisco Fizz
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San Francisco Fizz from Wo Hing General Store, San Francisco, CA
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Cook Time
Total time: 0 minutes
  • 1 ounce fresh lime juice
  • ½ ounce pineapple gum syrup, preferably from Small Hand Foods
  • ½ ounce orgeat, preferably from Small Hand Foods
  • 2 ounces Campo de Encanto pisco
  • ½ ounce egg white
  • 1 ounce cold soda water, plus more to finish cocktail
  • Ice
  • 1 thin slice lime, for garnish
  • 1 mint sprig, for garnish
  1. Chill an 8-ounce Collins glass. In a cocktail shaker, combine lime juice, pineapple gum syrup, orgeat, pisco and egg white. Add 1 ounce soda water to the chilled glass. Shake the shaker without ice for 8 seconds, then add four large ice cubes and shake for 12 seconds more. Strain through a mesh strainer over the soda water and top the glass with more soda water. Pull the mint sprig though the center of the lime wheel and float the lime on top of the drink. Serve.
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