Fizzes contain many of the same ingredients as traditional sours, usually either egg white or yolk, but are topped with topped with club soda. In the classic canon, a “silver” fizz calls for an egg white, and a “golden” fizz calls for egg yolk. This drink is adapted from the Bartender’ Manual published in 1913 by the Bartenders’ Association of America.
Sours, fizzes, and flips, oh my! Here are three easy ways to shake classic cocktails using eggs.
- 1 large egg white
- 1 1⁄2 oz. rye whiskey, preferably High West Double Rye
- 3⁄4 oz. Pedro Ximénez Sherry
- 3⁄4 oz. fresh lemon juice
- 1⁄2 oz. simple syrup
- 1 splash club soda
- In a cocktail shaker, combine the egg white, rye whiskey, sherry, lemon juice, and simple syrup. Shake vigorously to emulsify, about 10 seconds, then fill with ice and continue shaking until the outside of the shaker feels frosty, 10-15 seconds more.
- Strain into a fizz glass, top with a splash of club soda, and serve immediately.