“Golden” in a drink name typically means that a whole egg (or sometimes just an egg yolk) is used, giving the drink a rich, thick lusciousness that no other ingredient can impart. Golden drinks are usually heavy, creamy sippers – but the Golden Fizz bucks this trend, using lemon juice and sparkling water to impart a beautiful lightness with an awe-inspiring foamy white cap.
We first saw this recipe in The Craft of the Cocktail, where it featured a face-numbing amount of simple syrup (in keeping with author Dale DeGroff’s well-known sweet tooth). We’ve reduced the amount of syrup by half for a more balanced drink, but feel free to add more if you’d like it sweeter.
- 1½ parts Gin or Aged gin
- ¾ part Lemon juice
- ¾ part Simple syrup or Lemon syrup or Brown sugar syrup
- 1 whole Lightly-beaten Egg
- 3 parts Sparkling water
Vigorously dry-shake all ingredients first without ice, and then again with ice added. Double-strain through a fine mesh strainer into a tall, narrow glass without ice, and top with the sparkling water.
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- The New Craft of the Cocktail by Dale DeGroff