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Day 338, Cocktail 342

Ok, so not the catchiest of titles.  Honestly, I sat here for a good 10 minutes and nothing, absolutely nothing witty or pithy came to mind.  Either blog fatigue has set in or I’ve finally reached my limit.  Nah, can’t be that!

So, last night I started thumbing through Dale Degroff’s “The Craft of the Cocktail” and stumbled into the fizz section.  According to Degroff a fizz is a spin-off from the sour, made possible by the development of widespread appearance of soda water.  There are basically two types of fizz.  The first includes egg white for a creamy texture and nice, foamy head.  Fizzes made with egg white are typically served without ice, and thus require a smaller Delmonico glass.  The Delmonico glass is very similar to the collins glass except that it is in the 8 to 10 oz range rather than 12 oz.  The glass in my picture is a 10 oz Delmonico.  The second type of fizz is made without egg white and thus, is usually served over ice in a collins glass.

The fizz that caught my eye was the Silver Fizz.  Here it is:

  Silver Fizz

  • 1-1/2 oz gin
  • 3/4 oz lemon juice
  • 1-1/2 oz bar syrup
  • 1 egg white
  • 3 oz seltzer water

In a shaker with ice  combine everything but the seltzer water.  Shake long and hard (at least 30 seconds) to mix, chill and emulsify the egg.  This is an important step if you want the frothy head and creamy texture that the egg white will impart.  Strain into a chilled Delmonico glass and top with the seltzer water.

This was a delicious cocktail!  Very light, with a sweet, creamy taste and mouth feel, with just a touch of effervescence from the seltzer.  A hint of lemon and the botanicals from the gin (I used Rehorst) finish off this drink.  If summer ever does get here (there’s still ice on my pool) this would be a great cocktail for a warm evening on the patio.

Cheers!

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One Comment

  1. Writer’s block is understandable – you’ve blogged about a LOT of drinks! Looks great, and that is more important. Oh, to blog about a drink a day.


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