Silver Fizz

• London Dry Gin
  60 ml (2 oz)

  or your preferred gin
• Fresh lemon juice
  30 ml (1 oz)

  freshly squeezed for best flavor
• Simple syrup
  25 ml (0.75 oz)

  1:1 sugar to water ratio
• Egg white
  30 ml (1 oz)

  from a fresh egg (or use pasteurized egg whites)
• Club soda
  60 ml (2 oz)

  to top

• Cocktail shaker
• Jigger
• Fine mesh strainer
• Bar spoon
• Citrus juicer

1. 1

   Add the gin, fresh lemon juice, simple syrup, and egg white to a cocktail shaker without ice.

2. 2

   Dry shake (shake without ice) vigorously for 15 seconds to emulsify the egg white and create a good froth.

3. 3

   Add ice to the shaker and shake again for another 15-20 seconds until well-chilled.

4. 4

   Double strain into a chilled highball or Collins glass.

5. 5

   Top gently with club soda, allowing the froth to rise to the top.

6. 6

   Optionally, stir gently with a bar spoon to integrate the soda if desired.

• Delightfully refreshing with a citrusy zing
• Creamy, frothy texture thanks to the egg white
• Balanced sweetness and tartness
• Light and bubbly—perfect for any time of day
• Timeless, vintage cocktail appeal

The Silver Fizz traces its roots to the late 19th and early 20th centuries, blossoming alongside the popularity of the broader 'Fizz' family of cocktails in American bars. The defining feature of a Silver Fizz is the addition of egg white, which adds a silky mouthfeel and a frothy crown. This cocktail became a favorite among those seeking something a bit lighter and more refined than the boozy Sours of the era. Its enduring charm lies in its combination of tradition, refreshment, and visual appeal.