Silver Fizz
A Gin Fizz with egg white for a silky, silver foam.
Shaken · Highball · Advanced · about 3 minutes · about 10% ABV
Ingredients
- 60 ml Gin
- 30 ml Fresh lemon juice
- 20 ml Sugar syrup
- 1 Egg white
- 60 ml Soda water
- Lemon wheel (garnish)
Method
- Pour 60 ml gin into the shaker
- Add 30 ml fresh lemon juice
- Pour 20 ml sugar syrup into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Top with 60 ml soda water
- Garnish
Tip
Dry shake first, then shake with ice.
About the Silver Fizz
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Silver Fizz FAQ
What's in a Silver Fizz?
60 ml gin, 30 ml fresh lemon juice, 20 ml sugar syrup, 1 egg white, 60 ml soda water, garnished with lemon wheel.
How strong is a Silver Fizz?
About 10% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Silver 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 Silver Fizz in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
