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Silver Fizz
September 17, 2007 8:32 PM
Another month, another Mixology Monday. This round is all about Fizz, and is being hosted by Gabriel over at Cocktailnerd, so go check it out and see what other fizzy drinks you can can imbibe. This topic can be about anything that is fizzy which includes sparkling wine based cocktails or plain old vodka soda’s. For this edition I’m going to look at the Silver Fizz because it is one of the classic fizz drinks, but unlike a simple gin fizz, it incorporates an egg white.
The fizz is a very common drink and comes in many variations. I’ve written about many of the most popular fizz drinks, including the Ramos Gin Fizz, Cream Gin Fizz, Trader Vic's Rum Fizz, and the Gin Fizz. But the list is almost endless. Basically you can take any spirit and make it a fizz. The only thing you need to do is take your base spirit (gin, whisky, vodka, apricot, or anything else) and mix it with soda water. But, most classic fizz drinks incorporate citrus (lemon / lime) and sugar. Then if you are feeling adventurous you can make it “silver” by adding an egg white, or you can make it golden by adding an egg yoke, and then if you add the whole egg it is a Royal Fizz.
Silver Fizz
1 egg white
Instructions: In a cocktail shaker combine gin, lemon juice, sugar and egg white. Shake vigorously and then add ice. Shake again. Strain shaker into an ice filled glass and fill with club soda.
Shaking the egg white with the other ingredients, before adding the ice, helps to emulsify the egg white better, making a more stable foam.
If you want to get fancy with this drink, you can make it with a sparkling water (Perrier, San Peligreno) and that will entitle you to call this long drink a Diamond Fizz.
5 Comments on Silver Fizz
Leave a comment on Silver Fizz
Wonderful! with this, the set of gin + dairy fizzes (Cream, Silver, Ramos) is complete!
Mmmm.... just whipped this one up. The egg white is great, tones down the acidity a bit, ups the texture a ton, and feels really nice in the throat. The drink gets even better as the ice melts, really lets the gin and lemon juice combine in a lovely way.
Gin's not my favorite spirit, so I might try something similar with tequila and lime, but this is definitely a fine drink. My experimenting nature wants to throw another ingredient or two in, or use Cointreau instead of the sugar (and hell, a few dashes of bitters and call it a silver Pegu), but there is something nice about the simplicity of a really oldschool sour.
This was my first eggwhite drink, which I've been wanting to try for a while. Makes me really excited to try some others. To the liquor store for some pisco!
Well, well, well - Darcy is in a very classic mood this time!
But yes - a Gin Fizz (especially if Silver) is indeed a fine drink!
Though I like to use egg white in all fizzes (if Tequila Fizz or Rum Fizz or Sours - though not in Collinses...) - and a good trick is, to call egg white glair(e)!
If people hear egg white it associates this gibberish texture (if you ordered a boiled egg and instead of only a fluid egg yolk you get also parts of liquid egg white...) - glair sounds great and and doesn't have this yelp effect on customers...
Since I've started learning techniques to "raise the bar" here in VA I've been fascinated with the idea of using eggwhites. I've never seen one used in any bar I've worked or been to, yet it seems a big part of the bar-universe takes this to be de facto.
Some one do me a favor and distinguish the difference between a silver fizz (lemon/lime & sugar plus egg white) and a sour (lemon/lime & sugar plus egg white) and when it is appropriate to use an eggwhite in the recipe.
Thanks.
I have a quick question, it looks like in the photo you used a collins glass ( 5 oz. with ice ) but the recipe seems like it would more likely be in a highball glass ( 3 oz. with ice ). Unless you fill that extra 2 oz. with soda water, but then it seems the drink would be very watered down. Thanks!