To egg white or not to egg white is the question for this cocktail. For us it’s an egg white every time. There is something about that smooth silky texture that the egg white brings to the party that has won us over. Some are intimidated by the lengthy shake they think it requires; yeah not really. The key is to shake twice; one dry shake with the spring from a Hawthorne strainer – this gets the cocktail really frothy, really quickly. Then a traditional wet shake with ice to cool it down and continue frothing.
Alarmists that caution about salmonella be damned – we love raw egg whites. Anyway treat your eggs with respect, and you’ll be fine. If you are still worried, try a pasteurised egg product…
1 oz Club soda
2 oz Gin
1 oz Lemon juice
.75 oz Simple syrup
1 Egg white
Glass: Fizz or Collins
Add the club soda to a Fizz or Collins glass and set aside. Add the remaining ingredients to a shaker along with the spring from a Hawthorne strainer and shake until smooth and creamy. Remove the spring and add ice cubes and shake again. Strain into the prepared glass.
Tip: A ‘Collins glass is really too big for this cocktail. Purists might scream that you can only make it with a ‘Fizz’ glass (really just a short ‘Collins’ glass); but feel free to present this in whatever you have in the cupboard.