Silver Fizz Cocktail from Sepia Chicago

It's only halfway through the week, but sometimes Wednesday is the best time to kick back with a cocktail. Sepia Chicago sent us this lovely little concoction of gin, lemon sour, and egg whites, and it sounds like a frothy delight.

We've been very intrigued by egg whites in cocktails lately; Nora did a piece recently on the reemergence of this old-fashioned element in modern cocktails. Raw egg whites, properly shaken, give a thicky, foamy, milkshake quality to a cocktail. This Silver Fizz is a bright twist on the Ramos Gin Fizz, one of our favorite drinks.

How do you feel about egg whites in cocktails?

Silver Fizz
makes 1 cocktail

1 1/2 ounce Bombay Sapphire gin
1 1/2 ounce fresh lemon sour mix
1/2 ounce egg white (1 tablespoon)
Dash of orange flower water

Shake all ingredients in a cocktail shaker until foamy (at least five minutes!) and top with soda to taste.

• Sepia Chicago's website

(Image: Doug Snower)

Comments (2)

I don't particularly care for the texture but other than that, I have no problem with them. I eat raw cookie dough all the time anyway and besides, the risk of salmonella from eggwhites is nearly nill. The SF Chron did an article on eggwhite cocktails just recently and said the whites are too alkaline for the bacteria to do well.

we never see orange blossom water in cocktail recipes! delightful!