Silver Fizz

Recipe from David Wondrich

Adapted by William Grimes

Published October 30, 2007

  • Tony Cenicola/The New York Times
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Rating
4(26)
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—William Grimes

Featured in: The Bartender Who Started It All

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Ingredients

Yield:One drink

  • ½ tablespoon superfine sugar

  • ½ ounce lemon juice

  • 2 ounces gin, preferably Plymouth

  • 1 egg white

  • 2 ounces seltzer

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 189 calories; 57 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dump two or three handfuls of cracked or shaved ice into a cocktail shaker and add everything but the seltzer. Shake energetically for a minute or more, then strain into a 6- to 8-ounce highball glass. Add seltzer and stir gently.

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Ratings

4 out of 5
26 user ratings
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Comments

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Casmay

Plymouth being my preferred gin drew me to this recipe. It's refreshing, a new house recipe.

atopmtolympus

Wonderfully creamy! A new go-to cocktail. I used a tablespoon of simple syrup due to available ingredients and it worked just fine.

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Credits

Adapted from David Wondrich

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