“At their simplest, fizzes are basically Collins-style drinks served without ice. Although fizzes are most commonly associated with gin, they can be made with any spirit. This classic cocktail, the Silver Fizz, is a simple fizz to which an egg white has been added. When the cocktail is shaken, the egg white’s tightly packed proteins unfold and trap air, forming bubbles. When the drink is then topped with seltzer even more frothiness ensues, as those proteins wrap around the carbon dioxide bubbles to create a light and fluffy foam.”—JBF Award winners Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
- 250 grams white sugar
- 250 grams filtered water
- 2 ounces Beefeater gin
- 1 egg white
- 3/4 ounce fresh lemon juice
- 3/4 ounce simple syrup
- 2 ounces cold seltzer
Make the simple syrup: put the sugar and water in a bowl and whisk until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Make the silver fizz: dry shake (also known as a shake without ice) all the ingredients (except the seltzer). Then shake again with ice. Double strain into a fizz glass. Slowly add the seltzer, occasionally tapping, the bottom of the glass on a table or flat surface to settle the foam. As you finish adding the seltzer, a white puck of foam should form on top of the drink.
Silver Fizz is excerpted from Cocktail Codex © by 2018 Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby. Photography © 2018 by James Ho and Jeni Afuso. Reproduced by permission of Ten Speed Press. All rights reserved.