Maple syrup was always a condiment for pancakes and waffles…
The Silver Fizz has long been the under-appreciated cousin of the Tom Collins – although they have different last names – but with interest in vintage drinks peaking, the Silver Fizz is starting to making a comeback. Both the Tom Collins and the Silver Fizz are made with the same base ingredients of gin, simple syrup, lemon juice, soda water. The Tom Collins stops here and adds a garnish. The Silver Fizz gets one more ingredient, and it is one of my favorite ingredients to work with: an egg white. The egg white adds a velvety texture to the drink and gives it a distinctive foamy head.
I always used regular egg whites in this recipe, but it is fairly easy to track down pasteurized eggs still in the shell these days and you can feel completely confident mixing them into your drinks. The liquid pasteurized egg whites sold in cartons won’t foam up anywhere near as much as the real thing.
Glassware: Highball, Rocks
2 oz. London Dry Gin
1 oz. Simple Syrup
1 oz. Fresh Lemon Juice
1 Egg White
2 oz. Club Soda
Pour the club soda into a glass without ice and set aside. Now drop an egg white into a shaker with the gin, simple syrup, lemon juice and shake without ice (dry shake) for about 20 seconds. Add 4-5 ice cubes and shake until chilled. Double strain over the soda water.
To get a good foam make sure to use room temp ingredients and give them a good, long shake without ice. Then, add a few whole ice cubes and shake to chill.