The Story Behind The Dawn Patrol

A "fizz" is a mixed drink variation that derives from the sour-style cocktail (spirit-sour-sweetener). Its defining features are citrus and a carbonated beverage to lengthen the mix — which typically includes egg white — creating a luscious froth that is both visually appealing and texturally satisfying.

The Dawn Patrol, created by Death & Co New York’s head bartender, Shannon Tebay, is a take on the classic Morning Glory Fizz, which uses a base of Scotch and absinthe to create a complex flavor profile that really pops when combined with the citrusy, creamy flavors. “In the case of the Dawn Patrol, we've created a lower-ABV version which showcases Absentroux, an aromatized wine infused with traditional absinthe botanicals, and fortified it with smoky, Islay Scotch,” Tebay says. “The addition of fresh Granny Smith apples not only adds an additional layer of complexity, but bridges the herbaceous, vegetal wine with the briny, smoky whisky.”


  • 1 ½ ounces dry vermouth (Tebay uses Absentroux)
  • ¾ ounce Bowmore 12-year Single Malt Scotch
  • ¾ ounce lemon juice
  • ½ ounce simple syrup
  • 2 pieces Granny Smith apple slices
  • 1 egg white
  • Soda water


  1. Prep a Highball glass with one ounce of soda water.
  2. Add simple syrup and apple slices to a shaker and muddle, then add the rest of the ingredients.
  3. Dry shake (without ice), then add ice to the shaker and shake to chill.
  4. Strain the contents of the shaker slowly into the glass, and lightly top with more soda water if necessary to create a frothy head.

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Updated: 2020-09-13

The Dawn Patrol Recipe