Gin Fizz classic recipe
ฝัง
- เผยแพร่เมื่อ 13 ธ.ค. 2017
- Here's a recap on the recipe:
1.5 oz (45ml) Gin
.75 oz (22.5ml) Simple Syrup
.75 oz (22.5ml) Lemon Juice
Egg White
Shake dry to emulsify egg
Shake with rock ice
Strain in Collins glass
Top with Soda Water
If you liked this video, click below to subscribe:
th-cam.com/users/theeducatedba... - แนวปฏิบัติและการใช้ชีวิต
I love that “thats okay” attitude, wish people would be able to afford to say that more often.
I use a mixing ball when I dry shake. The same ones used to make protein shakes. It really whips the egg whites and gives you amazing volume on the foam.
The Mexologist makes a lot of good sense that. Thanks bud!
@@daynerzeszkowski8602 you can take the spring off the hawthrone strainer too
SerbianNick ta buddy!
SerbianNick -Nah cause your secondary shaking mind you’d hav a lot of drinks that way
The Mexologist fantastic idea.
This came out so damn good. Thanks for the 10/10/10 rule, makes a world of difference.
I think what you are doing is very cool. Love the technics. I also love seeing how others build cocktails.
Great explanations in every step. Even why you wait when the ice crackles. Good work:)
I’m bingeing too. I only stop to try out what I’ve learned.
Definitely binge watching right now 😂 I can definitely see your growth in your current videos! Great Content😍
I just bought gin and I didn't know how to drink it. Thank you !!
Best cocktail instruction on the internet
It might be a travesty to even suggest this, but I’ve been substituting soda water in gin/lemon drinks with San Peligrino Lemon & Lemon Zest lately and it’s wonderful. It’s been great so far in both the gin fizz and the slow gin fizz.
I've been thinkin this as well. Is it a huge sin to use flavoured sodas. Maybe a bit but the best thing in making cocktails at home is that you can do whatever you fucking want :D they are a easy way to bring a bit of extra to the drink
I topped this drink with a prosecco and it was amazing
I dry shaked everything in my ninja blender. Then added 2 blocks of ice and blended that again until no ice chards remained. LOVELY FLUFFY DRINK 👌
It is more involving to know the more of the background, thanks for your content~ These are never just toolkit videos~
can you substitute the club soda for tonic water? and would I have to change any of the other measurement?
Very nice! My first Egg Cocktail....i think i'll be trying many more. Thanks for the video!
Made this with raspberry syrup. So delicious 😋
that would make it a "clover club", right?
Is it the same cocktail if I make it 'up'? I don't have Collins glasses.
Can I use the grenadine and the lime instead of simple syrup and lemon juice to make a gin fizz??
thanks for the 3 10 seconds trick, i will make a good use of it
So its somehwat a Gin Gimlet with eggwhite foam and soda?
One of my absolute favorites! I guess I have sinned when having ice in my glass. It is pretty awesome that way too.
I have learned that the ideal measures for Sour, in centiliters (cl), is 5 - 3 - 2 (5 booze, 3 sour, 2 sweet) It works pretty good as a template.
Sweet being simple syrup? Syrup on a 1:1 or 2:1 concentration?
@@user-dm1tv6nl2e Yes. I meant Simple Syrup made with equal parts sugar and water.
How different does this taste from a tom collins ?
Are there any gins you’d recommend as a good alternative to Beefeater? I shop small at our local immigrant-owned liquor store and unfortunately, while they have a great selection of tequilas, rums, and whiskeys, they seem to be a little less big on gin.
try tanqueray (solid, well-balanced stalwart) or tanqueray no. 10, bombay london dry (really strong juniper flavor), or gordon's (cheap but pretty decent)
I know a strange question but when do you drink the Gin Fizz. For example, Tom Collins I associate with spring and summer and eggnog at Christmas.
Garlic Girl anytime is great for a Fizz but they were originally developed as brunch drinks!
Just made this, very nice and refreshing, perfect for the end of a summer days work. Thankyou.
Try the Gin Fizz with citrus known as key limes and use 7up for the "fizz".
You are welcome!!! Honestly, is it as good as you say... and how exactly, did you make it???
@@russmarek9748 I made it exactly like the video, only used a cobbler shaker, not a boston, in a highball glass, gorgeous foam tasted like drinking a lemon meringue pie. I was a bit skeptical with only 3/4 of an ounce SS (I have a bit of a sweet tooth,) but yes, honestly the recipe got written down in my book. I was very suprized, thought this was going to be put in the "tryed it, but meh" file. But like anything, subject to everyone's taste, but if you like collins, mules, sours give it a try.
@@The_Smith Outstanding, I am glad it "worked" for you!!! IF, you like orange... try using fresh orange juice, for the citrus AND use orange soda ex. (Sunkist) for the fizz.
@0:34 Thank you. I am at peace with the egg white drink 🥂
Very good video but the name of this cocktail is Silver Gin Fizz. The Gin Fizz is the Tom Collins. The right name of Tom Collins is Old Tom Gin in Collins glass because the first Gin Fizz was with Old Tom and not with London’s dry. If you make it with egg white the name is Silver Gin Fizz. If you make with Yolk is the golden gin fizz and with the whole egg is Gin Fizz Royal.
I am a member of IBA over 20 years and if you have some questions just ask me inbox
Maybe Marius can bring you some norwegian eggs,they dont have salmonela 😀
Great chanel,thanks!
newbie here, what is the best brand for lemon juice and syrup ? or do you need to make it by your own ? . thanks !
Make it yourself :) Simple Syrup is 1:1 Sugar and Water by volume, heat it up and let the sugar dissolve.
Thank you
Awesome!!!
Bitters standing on that counter just to say “Hi mom I’m on screen!”
If we use sour pre mix and that shake it and strain? Is correct?
Random question- why is there a bitters dasher on the set? Did I miss something?
Leftover from another episode. I shoot several in a day.
@@TheEducatedBarfly Just so happens I tried this with bitters and I think it gives a nice extra dimension to the drink! Great videos, keep it up bro!
Very nice 👍
nice finesse. I work in a nightclub/cocktail bar. How fast do you think you can make it in an environment where cocktails needs to get pumped out? This drink gets asked for alot in my bar
cause 4min is too slow when I have a row of customers behind
yes, check out our video on barfly freepour where we test the milk frother!
I am going to try substituting the citrus juices & use flavored soda.
OH HELL YES!!!
But then you won't get the citrus reacting with the egg whites.
@@ElMoShApPiNeSs No No, I didn't add the rest... I am going to try using fresh orange juice OR fresh Key Lime juice as the Citrus AND use orange soda OR 7up... according to the Citrus juice used,
for the "Fizz".
Cheers :-)
Wow
Why there are not ice cubes in this particularly drink?
Can you sub the egg white with aquafaba??
I think so....most likely...yes
Does it matter what type of shaker you use?
Chelsea Cubbage depends, if you’re at home it’s fine to use the 3 piece shaker, but most bartender have to sling about 10 cocktails at once and the extra piece is a bitch to deal with, so I always use a 2 part shaker. Easy to clean, easier to handle. I actually have never seen a 3 piece shaker at any bars.
Simona Clutter 😁
Thank you!,I’ve been wondering what that was about!
I honestly figured they thought the 2 piece shaker made em look cooler. 😂
What was in the dash bottle?
Angostura Bitters, but we're not using it in this recipe. Forgot to remove it from the last cocktail we made.
blood from a freshly sacrificed virgin mixed with a grieving mothers tears.. Good shit!
Mr barfly it's okay local gin for Gin fizz..I'm here in Philippines.
Yes of course!
If you want a pro-level Gin Fizz you want to use a smaller glass, the drink should fill it to the brim, and then before you add the last bit of soda you stick it in the fridge for a few min. Take it out and then poke a hole in the foam and pour the rest of the soda through that.
I take it you haven’t seen any of the newer vids 😂 thanks for the tip all the same
@@TheEducatedBarfly that was directed at the viewers but I was wondering if you had updated this one lol
Aight everyone don't watch this video and watch the new one cuz thats exactly how its done!
You had me preaching the egg white gets cooked in citrus, but a later video you say otherwise 😜
i can substitute soda water to 7up?
Yeah sure
tnks you master !
Sorry did not clarify
The egg white should concentrate on the top of the glass
Not all white
On top of it you should not forget your utensils
10/10 rule is ok
Willneff?
Dumb question. When I make these, they end up tasting and smelling very eggy. I’ve also never had one prepared by someone who knows what they’re doing. Am I making them wrong/do you have any tips? Or is this just the drink? Love your channel, by the way!
Kathryn Bunting I’ve never had a problem with the eggy smell myself and it seems to me that the eggs may not be super fresh? If it’s a matter of the way you perceive flavor you may want to try an alternative. I have a video on eggless sours which would be the same with fizzes too if you’re curious
So the thing is with eggs is that they do kinda smell weird, especially if they're not fresh. That smell will then inform your taste because most of what we taste is actually from other things like smell. To fix this, you're going to want to use some sort of aromatic bitters or extract so that it covers up the scent of the egg. The classics that are used are usually angostura and orange flower water. of course, make sure this is done once you've already made the drink, so it can sit on top and keep its aromatics. Hope this helps :)
What happened to orange flower water
Simon Premkumar that’s an ingredient in a Ramos Gin Fizz but not a traditional fizz which is what I made here
@@TheEducatedBarfly thanks for clarifying that
Thanks for answering that acid cooking the egg white question i was too lazy to google. Now if someone tells me why cream and lemon or lime juice dont turn into yogurt in a shaker i‘ll be eternally happy! 🙃
Went ham on dat shaker 3:05- safizzticated
Thanks for answering my fears about the egg white in cocktails! I've been pretty scared about trying them, let alone making them, so this makes me feel wayyy more comfortable now with that little fact about the citrus, i'm sure the alcohol probably helps kill things as well to yeah?
You have End Cards covering your video. You know that right?
For us non americans, the specs are
45ml Gin
22.5ml Citrus and Simple
Also: algoritim
BIA says gin fizz with egg white is a silver gin fizz . Wrong?
Nope it’s not wrong
You've never covered the variants on this. The rosemary gin fizz, Berry versions etc. I feel like you may be missing some coverage here.
So unprepared and loved it lololololol good job bro!.
So it's a tom collin's with an egg ?
To be technical (the only way we will EVER learn anything), he just made a Silver Fizz. Most commonly a Tom Collins is served on ice, whereas a Gin Fizz is not. You can trust me, I am an random person from the internet.
If the bar tending doesn’t pan out you could always mix paint at the hardware store..😂 Seriously though, great video.
There’s always that 😂
Ross Kemp looks really different with a beard and a wig
it is much smarter (and honestly thats how a good teacher should tell you) to do the ice shake first without the eggwhite, then strain and shake it dry with the egg white. this way you will get a much more stable foam.
We tested it. There’s almost no difference in the order you do it. Reverse dry shake is a Tinsy bit better but not sure that it’s worth the extra effort
@@TheEducatedBarflyi just saw how unnecessary rude my comment turned out yesterday, much more than intended. sorry for that! bad day with no good drink.
but i remember doing a comparison once and my foam would be much creamier and airy. may be a technic thing?
Bitters dasher is there, taking notes.
Gizz
So basically a tom collins with egg white
Lol, why did he look so disappointed at the end?
Good thing is that you actaully say WHY to do particular steps - like the thing with "cooking" an egg
I use egg whites in drinks all the time, but the claim that there is no risk of bacteria when adding raw egg whites with citrus is pure bs..
As a biologist I have worked with food safety for over 10 years.
While it is true that bacteria such as salmonella do not like an especially acid environment, the ratio of citrus to egg white need to be much much higher than this recipe calls for, even with taking into account the alcohol being added as well. There also needs to be more time between adding the acid and consumption. Lemons dont have a constant ph which even make some lemons totally useless for this purpose. While the risk of an egg containing salmonella is low, it is a calculated risk to use raw egg whites in your drink, adding citrus to it does not change that.
This is a very very old video and we’ve addressed This misconception many many times. Definitely my mistake. We’re actually planning a pretty in depth video on this. Thanks for the info all the same! Cheers!
3:58 wear’d you go-
Adding an Egg White is making a Silver Fizz...
That's correct. And if you change the egg white to egg yolk you'll have a Golden Fizz. Did you see The Ramoz Gin Fizz it also has egg white in addition to a few other added ingredients. Let us know if you want to see more variations of the Gin Fizz drinks.
So it's actually 10×10×10×10
ITS a silver Fizz.
Oh, dear. “Cooking” something for the purpose of killing bacteria can ONLY be done with heat. The acid will denature the proteins like heat will, but please do not tell people not to worry about salmonella just because there is lemon juice. Signed: A Microbiologist
You’re right. This is a very old video and I have since changed a lot of mistakes I’ve made In the past. That said salmonella isn’t a real worry in raw egg drink because of the way eggs are cleaned in the US. I’ve given people hundreds and hundreds of egg white cocktails and have never seen anyone get sick. So don’t worry! But for different reasons!
@@TheEducatedBarfly sure, *I* wasn’t worried, but I thought others would be. Thanks for setting the record straight!
I just don't see how drinking an uncooked egg is good
it's not just good, it's delicious :) But seriously, the dangers of raw eggs have been exaggerated.
@@TheEducatedBarfly Than i will give it a try. Is the egg always called "FIZZ"? because I have tried a Paloma with FIZZ in the ingredients list before.
Beefeater gin though. Horrific; heartburn in a bottle. It's not a smooth gin like Tanqueray.
This recipe is wrong!
Egg White?! WTF 👋🏻🐔
egg white cocktails are delicious
mmm yeah no. i prefer my gin fizz with just soda water, lemon squash, gin, and a lot of ice cubes.
yeah no
It's a collins then.
Smeg Wilson if you don’t know something don’t talk. The Tom Collins is the original gin Fizz. The name Tom Collins means Old Tom Gin in Collins glass because the first gin Fizz was with Old Ton gin. This one is the Silver Gin Fizz.
Panos Κappa he literally described the recipe for a modern Tom Collins...please stop talking
Andrew Rodriguez a modern Tom Collins? I understand....one more 16 years old kid write a comment. Go to sleep my boy and ask your parents tomorrow about Tom Collins and silver gin Fizz.
You dont know what u r doing
Ok buster put your money where your mouth is. I challenge you to a fizz duel. You think you make a better fizz than me? Make a video of yourself making a fizz and send it to theeducatedbarfly@gmail.com then I’ll make a fizz and make a video out of it. Or are you content being an armchair quarterback?
Every video you are unprepared. Step your game up.
I find it endearing. You're just going to have to deal
@@TheEducatedBarfly Subbed for that comment.