The Silver Fizz is what you get when you take a Gin Fizz and add an egg white. That sounds like a garnish change. What actually happens is that the drink gets a body. The egg white emulsifies with the lemon juice into a thick, silky foam that sits on top of the soda's bubbles and gives the cocktail a texture closer to a milkshake than a highball. It still drinks light, but it lands differently.
Ingredients
- 45ml London Dry gin
- 20ml fresh lemon juice
- 15ml simple syrup (1:1)
- 1 fresh egg white (about 30ml)
- Cold soda water to top
- Lemon peel to garnish
Method
- Combine gin, lemon, syrup, and egg white in a shaker.
- Dry shake (no ice) for 15 seconds. This is the one that builds the foam.
- Add ice. Shake hard for another 10 seconds. This is the one that chills it.
- Double-strain into a chilled fizz glass. No ice in the glass.
- Top very slowly with cold soda water, lifting the foam as you pour.
- Express a lemon peel over the surface.
Why dry shake first
The dry shake (no ice) is where the egg white actually forms its protein network. Once ice goes in, the temperature drops and the proteins lock up, so you cannot build new foam afterwards. Skip the dry shake and you get a flat, soupy drink with a thin film instead of a proper head. Doing the dry shake for a full 15 seconds is what separates a Silver Fizz that looks like a tiny pint of stout from one that looks like a sad lemon soda.
Which gin
A bright, citrus-forward London Dry. Heavier, juniper-led gins can read harsh next to the egg white's softness. If you want a richer drink, swap to a Old Tom or a soft contemporary gin; the foam will hold beautifully.
Variations
Golden Fizz: use a whole egg yolk instead of the white. Richer, eggier, almost a dessert.
Ramos Gin Fizz: add cream and orange flower water, and shake for a few minutes. The grand version.
Related
Frequently asked questions
What glass is the Silver Fizz served in?
A tall, narrow chilled fizz glass with no ice. The dry shake (no ice, 15 seconds) builds the foam; the wet shake (with ice, 10 seconds) chills it. Strained into the fizz glass, then topped very slowly with cold soda down the side. The foam head should sit thick enough to almost hold a coin. A Collins glass works if you do not have a dedicated fizz glass.
Can I substitute the gin in a Silver Fizz?
A bright, citrus-forward London Dry is the standard (Plymouth, Tanqueray). Heavier juniper-led gins can read harsh next to the egg white. For a richer drink, swap to Old Tom (Hayman's, Ransom) or a soft contemporary gin; the foam holds beautifully. Aquafaba (15ml chickpea brine) substitutes for the egg white; the drink is slightly less silky but vegan-friendly. Fresh egg is non-negotiable; pasteurised carton egg gives weak foam.
How strong is the Silver Fizz?
Around 11 to 13 percent ABV in the finished drink. The build is 45ml gin (around 40 percent) against 20ml lemon, 15ml syrup, an egg white, and a long top of soda. The soda volume dilutes the alcohol perceptibly. It drinks lighter than a martini, with the foam giving it a milkshake-soft texture that masks the spirit weight.
Where can I order a Silver Fizz in PJ or KL?
At Dissolved Solids in Damansara Kim, 43-1 Jalan SS20/11, Petaling Jaya. Open Tuesday to Sunday, 15:00 to 01:00. WhatsApp +60 11-4008 7607. Also at Soluble Solids in SS2, 50-1 Jalan SS2/24. Open Wednesday to Sunday, 18:00 to 01:00. WhatsApp +60 11-1682 8651. Ask for it cold; the foam holds for the full glass.
What food pairs with a Silver Fizz?
Brunch food. Eggs Benedict, smoked salmon, croissants, fruit plates. Also strong with light seafood: oysters, ceviche, prawn cocktail. The foam and the citrus cut through fat without overwhelming delicate flavours. Surprisingly good with mild curries (chicken kapitan, mild rendang) since the cream-soft texture handles spice. Skip with very rich red meat.