Gin Fizz With Egg White: Easy Frothy Silver Fizz Recipe

A gin fizz with egg white is a bright, bubbly cocktail made with gin, fresh lemon juice, simple syrup, egg white, and soda water. The egg white creates a smooth texture and foamy top, while a dry shake helps build stable foam.

A gin fizz made with egg white is traditionally called a Silver Fizz.

The basic drink combines:

• Gin for botanical flavor
• Lemon juice for acidity
• Simple syrup for sweetness
• Egg white for silky foam
• Soda water for carbonation

The egg white should not make the cocktail taste like eggs. Its main purpose is to improve texture and create a soft foam layer.

For one cocktail:

• 2 oz (60 ml) London dry gin
• 3/4 oz (22 ml) fresh lemon juice
• 3/4 oz (22 ml) simple syrup
• 3/4 oz (22 ml) pasteurized egg white
• 1–2 oz (30–60 ml) chilled soda water
• Ice
• Lemon peel, optional

A London dry gin works particularly well because its juniper and citrus notes remain noticeable after the lemon and soda are added.

Use fresh lemon juice for the cleanest flavor.

Step 1: Add the Ingredients

Pour the gin, lemon juice, simple syrup, and egg white into a cocktail shaker.

Do not add ice or soda water yet.

Step 2: Dry Shake

Shake vigorously without ice for about 15–20 seconds.

This is called a dry shake and helps introduce air into the egg white.

Step 3: Shake With Ice

Add ice and shake again for about 10–15 seconds until the cocktail is well chilled.

Step 4: Strain

Fine-strain the mixture into a chilled Collins or highball glass.

Step 5: Add Soda Water

Slowly top with 1–2 ounces of chilled soda water.

The carbonation helps lift the foam and gives the drink its classic fizz.

Serve immediately.

A dry shake helps the egg white trap air before the cocktail is chilled.

Shaking without ice first usually creates smoother and more stable foam than simply shaking everything together with ice.

For the best result, use this order:

Dry shake → shake with ice → strain → add soda

About 3/4 ounce or 22 ml of egg white works well for one gin fizz.

Egg White	Foam Result
1/2 oz	Light foam
3/4 oz	Balanced foam
1 oz	Thick foam

Using too much egg white can overpower the drink’s texture and create more foam than you need.

For most home cocktails, 3/4 ounce gives the best balance.

Use a few simple techniques:

• Measure the egg white instead of guessing.
• Shake hard for at least 15 seconds without ice.
• Shake again with ice.
• Use a clean cocktail shaker.
• Keep the soda water cold.
• Pour the soda slowly.

A smooth, stable foam layer is better than an extremely tall foam cap.

Poor foam is usually caused by technique.

Problem	Likely Cause	Solution
Very little foam	Short dry shake	Shake 15–20 seconds
Large loose bubbles	Weak shaking	Shake more vigorously
Foam disappears	Too much soda	Use less soda
Watery drink	Over-dilution	Reduce ice-shake time
Uneven foam	Egg white not measured	Measure accurately

Also make sure your shaker is free from grease or oily residue, which can interfere with egg-white foam.

Because the egg white is not cooked, the safest choice is pasteurized egg white or pasteurized shell eggs.

Pasteurized liquid egg whites are particularly convenient because they are easy to measure and store.

People who need to avoid raw or undercooked eggs should choose a pasteurized product or use an egg-free alternative.

Yes.

Without egg white, you can still make a standard Gin Fizz using gin, lemon juice, simple syrup, and soda water.

For an egg-free foamy version, try aquafaba, the liquid from cooked chickpeas.

Use about 3/4 ounce aquafaba and follow the same dry-shake method.

Normally, no.

The lemon, gin, and simple syrup remain the dominant flavors.

Egg white mainly adds:

• Creamier mouthfeel
• Softer acidity
• Stable foam
• Smoother texture

If your drink tastes too eggy, reduce the egg white slightly.

A good gin fizz with egg white tastes:

Bright from fresh lemon juice.

Botanical from the gin.

Lightly sweet from simple syrup.

Silky from the egg white.

Refreshing from soda water.

The foam gives the cocktail a creamy sensation even though it contains no cream.

What Is the Difference Between Gin Fizz, Silver Fizz, and Ramos Gin Fizz?

These drinks are related but not identical.

Cocktail	Egg White	Cream	Soda
Gin Fizz	Usually no	No	Yes
Silver Fizz	Yes	No	Yes
Ramos Gin Fizz	Yes	Yes	Yes

A Silver Fizz is therefore the traditional name most closely associated with a gin fizz made with egg white.

A gin fizz is best served immediately.

The foam and carbonation gradually weaken after serving.

You can prepare the lemon juice and simple syrup ahead of time, but shake the cocktail and add soda water just before drinking.

A reliable ratio for one cocktail is:

• 2 oz gin
• 3/4 oz lemon juice
• 3/4 oz simple syrup
• 3/4 oz pasteurized egg white
• 1–2 oz soda water

If you prefer a drier drink, slightly reduce the simple syrup.

If you prefer it sweeter, increase the syrup by about 1/4 ounce.

Frequently Asked Questions

What is a gin fizz with egg white called?

A gin fizz made with egg white is traditionally called a Silver Fizz.

Why put egg white in a gin fizz?

Egg white creates a silky texture and a smooth layer of foam on top of the cocktail.

How much egg white goes in a gin fizz?

About 3/4 ounce or 22 ml is a good amount for one drink.

Do you dry shake a gin fizz?

Yes. Shake the gin, lemon, syrup, and egg white without ice first, then add ice and shake again.

Can you use bottled egg whites?

Yes. Pasteurized liquid egg whites are convenient because they are easy to measure.

Can you make a gin fizz without egg?

Yes. Omit the egg white for a standard Gin Fizz or use aquafaba for an egg-free foamy version.

Why is my gin fizz foam disappearing?

The drink may have been under-shaken or topped with too much soda water. A vigorous dry shake and a smaller soda top usually improve foam stability.

Does egg white change the flavor?

Only slightly. Its main effect is on texture rather than flavor, making the drink smoother and creamier.