Silver Fizz

Same drink, different egg. Golden takes the yolk instead of the white and comes out richer and yellow. Royal uses the whole egg and sits between them. Diamond skips the egg altogether and tops with sparkling wine instead of soda, which is a different animal entirely.

That's the intention. A fizz is a short drink served in a tall glass, and the empty space above the liquid is where the foam goes. Another 60 ml thins the head and the flavor at once. If you want length, this isn't the drink to stretch.

Not if the egg is fresh and you shake it properly. What people notice as eggy is sulfur from an older white, and it shows up in the smell before the taste. Crack it yourself, use it that day, and express a lemon peel over the top to settle the question.

Room temperature foams noticeably better. Cold protein is reluctant to unfold, so a white straight from the fridge takes longer to build structure and gives a coarser head. Leave the egg out for twenty minutes before you separate it, or stand the separated white in a cup of warm water.

A classic Silver Fizz calls for 45 ml (1.5 oz) Gin, 22 ml (0.75 oz) Fresh lemon juice, 15 ml (0.5 oz) Simple syrup, 1 egg white Egg white, 60 ml (2 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Silver Fizz is roughly 13% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

A Silver Fizz is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.