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Silver Gin Fizz


This is really just a Tom Collins with a little less soda water, less ice and an egg white.  Traditionally a cocktail that has an egg white added to it the prefix “Silver" added to its name.  The Silver Gin Fizz, aka Silver Fizz, is probably the best known and, I would argue, best tasting example of this rule in action.  


While a classic Gin Fizz practically identical to a Tom Collins (you can read about the technical differences here ), I think the Silver Gin Fizz it sets itself apart enough to warrant a distinction. The creamy frothiness lightens the drink considerably which is very satisfying and using less soda water gives it a bit more bite.


The fizz was a category of cocktail that was very popular towards the end of the 19th century.  They predated the Collins by at least a decade (carbonated water has been around since the late 18th century, if you’re curious).   Originally they were employed as a morning drink, especially a morning after drink - cocktails in the AM was not uncommon back then - and while I don’t recommend adding it to your normal morning routine, I will say the Silver Gin Fizz, in particular, indeed makes for a great daytime drink.  It’s similar to the Ramos Gin Fizz, only much simpler.  Be sure not to forget the lemon twist!




  • 2 oz gin

  • ¾ oz lemon juice

  • ¾ oz simple syrup

  • heavy ¼ oz egg white or about ⅓ of an egg white

  • chilled soda water


  1. Combine gin, lemon, juice, simple syrup and egg white in a shaker and “dry shake” without ice first for about 6 seconds.  

  2. Add 2-3 ice cubes into highball glass (preferably 8 ounces or so).   

  3. Pour 1-2 ounces of soda water into glass.

  4. Fill shaker with ice and shake very hard for 4-6 seconds. 

  5. Strain cocktail into glass. 

  6. Top with more soda, if needed/desired.  

  7. Express the oils of a lemon peel over the top and garnish with the peel.


You can read more about making cocktails with egg whites here.

rye whiskey, social hour, tom macy, cocktail, classic cocktail



The Fizz: Ice or No Ice

Traditionally fizzes had no ice, which was the prime distinction between them and a collins, categorically speaking.  But I ignore that old rule and use a couple of cubes, guilty as charged. To me the Fizz vs Collins debate is superfluous.  I, like many modern bartenders, use the terms interchangeably.   My Willow’s Fizz is served over ice, for example. Willow’s Collins just doesn’t have the same ring to it.  So maybe I’m the problem.  I’ll just add it to the list of offenses the Cocktail Police is surely on my tail for. 


If you choose to go the classic Fizz route and use no cubes - which is perfectly fine, particularly if you're planning to knock it back - a tiny 6-ounce glass is ideal.

If you make a Silver Gin Fizz, let me see!  Tag a photo with #socialhourcocktails on Instagram.

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