There are many Fizzes out there. Most are gin and soda drinks and a lot of them use egg in some form to get a head of foam on them. Almost all the Gin Fizzes in the New York Bartender's Guide are served on ice, though this wasn't always the norm back in the busy heydays of the Fizz cocktail.
The thing to remember here is that gin used to be the main clear spirit and as such it didn't always have the extremely spicy characteristics of liquors we have now. Most had only a few botanicals, mainly juniper, and left it at that. Filibuster Dual Cask gin is great for a pre-Prohibition style gin with a smooth character. It makes for an extremely creamy Silver Fizz--a cocktail named after the fact that it is made with egg whites.
- 3 oz. gin (Filibuster dual cask used)
- 1 1/2 oz. lemon juice
- 1 egg white
- 1 tsp. sugar
- sparkling water (San Pelligrino used)
Combine all ingredients except sparkling water in a shaker with ice. Shake to chill, then strain out the liquid into another glass to remove the ice. Shake again vigorously to create foam and pour into a highball glass full (or half full) of fresh ice. Top with sparkling water and stir gently.
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