Royal Fizz
A gin fizz shaken with a whole egg. Rich, silky and very old-fashioned.
Shaken · Highball · Advanced · about 3 minutes · about 8% ABV
Ingredients
- 50 ml Gin
- 25 ml Fresh lemon juice
- 20 ml Sugar syrup
- 1 Whole egg
- 60 ml Soda water
- Lemon wheel (garnish)
Method
- Pour 50 ml gin into the shaker
- Add 25 ml fresh lemon juice
- Pour 20 ml sugar syrup into the shaker
- Add 1 whole egg
- Dry shake
- Add ice
- Shake hard
- Strain
- Top with 60 ml soda water
- Garnish
Tip
Dry-shake first without ice to fully blend the egg.
About the Royal Fizz
The flip family. Flips date back to colonial taverns, where beer, rum and sugar were heated with a red-hot iron. By the late 1800s the flip had become a cold drink shaken with a whole egg, rich and creamy like a liquid custard. Eggnog is a close relative.
Royal Fizz FAQ
What's in a Royal Fizz?
50 ml gin, 25 ml fresh lemon juice, 20 ml sugar syrup, 1 whole egg, 60 ml soda water, garnished with lemon wheel.
How strong is a Royal Fizz?
About 8% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Royal Fizz?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Royal Fizz in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
