First, just a reminder that Sunday, August 28, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (Generous Teaspoon Rich Simple Syrup)
l Glass Gin. (2 oz Junipero Gin)
The White of 1 Egg.
Shake well, strain into medium size glass and fill with syphon soda water.
Do I need to mention that the recipe for this drink was published in Hugo Ensslin’s 1916 “Recipes for Mixed Drinks before the Savoy Cocktail Book? His recipe is minimal: “Made same as plain Gin Fizz, adding the white of an egg.”
I have nothing against Egg White in Fizzes, but just to reiterate, a “plain Gin Fizz” does NOT have Egg White.
However, a Silver Fizz DOES have egg white.
All those Egg White containing Gin Fizzes being served at modern fancy cocktail bars are, in fact, Silver Fizzes. And fine, fine drinks they are indeed.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.