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Gin Fizz With Egg White

A classic Gin Fizz with egg white, also known as a Silver Fizz, made with gin, fresh lemon juice, simple syrup, pasteurized egg white, and chilled soda water. A dry shake creates a smooth, silky texture and a light, stable foam.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Cocktail, Drinks
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 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 as needed
  • Lemon peel optional, for garnish

Method
 

  1. Add the gin, fresh lemon juice, simple syrup, and pasteurized egg white to a cocktail shaker. Do not add ice or soda water yet.
  2. Dry shake vigorously without ice for 15-20 seconds to aerate the egg white and create a thick foam.
  3. Add ice to the shaker and shake again for 10-15 seconds, or until the cocktail is well chilled.
  4. Fine-strain the mixture into a chilled Collins or highball glass.
  5. Slowly top with 1-2 oz chilled soda water, pouring gently to help lift and preserve the egg-white foam.
  6. Garnish with a lemon peel if desired and serve immediately.

Notes

  • Use pasteurized egg white because the egg is not cooked.
  • A vigorous dry shake is important for thick, stable foam.
  • Keep the soda water well chilled and add it slowly.
  • For a drier cocktail, slightly reduce the simple syrup.
  • For an egg-free version, replace the egg white with about ¾ oz aquafaba.