Recipes: Electric Current Fizz

10 03 2011

Today’s cocktail is an old one that’s been brought back to light by the crew at Dutch Kills. Given the name of this drink and its apparent absurdity, I assumed it was just something they’d made up for the idiot (that would be me) ordering a drink with an egg yolk.

Looking back, the first reference I can find to this drink appears in George Kappeler’s 1895 cocktail tome, Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks. Like some of the other classic cocktail books, it has fallen out of copyright so you can read it for free through Google Books.



You might be wondering a few things after reading the original recipe, like “what’s a silver fizz?” or “do I really want a shot with vinegar?” or “am I going to vomit?” I can only answer the first question, the other two are up to the individual.

The book’s organized alphabetically, so you’ll have to flip a couple pages forward to find this recipe:

In modern units, this is

  • 1 1/2oz Old Tom Gin (we’re using London Dry)
  • 1oz lemon juice
  • 1/2oz sugar (we’ll use simple syrup)
  • 1 egg white
  • soda water

On its own this is a very pleasant drink, really just a Tom Collins with an egg white added for foam. I prefer to make this by combining all the ingredients except for the soda water in the shaker, giving it a few good shakes without ice (called a ‘dry shake’), then adding the ice and shaking it ’til my arm hurts.

The Electric Current Fizz builds on this by saving the egg yolk used for the Silver Fizz and serving it up with salt, pepper and vinegar. You were just going to toss the yolk anyway, so why not toss it back instead?

The Kappeler recipe calls for serving the yolk in the shell, but even for me that’s a little bit much. In the spirit of not wasting anything, or washing yolk out of a shot glass, I serve it up in the lemon shell instead. After juicing the lemon, just clean it out a bit and gently slide the yolk in (don’t break it!). Since I’m not being an originalist here, I also use Worcestershire in place of vinegar and sometimes add Tabasco too.

Topped with fresh ground pepper and a sprinkle of Maldon sea salt, how can anyone resist? Ok, maybe it’s not the most appetizing thing in the world …

For the Silver Fizz, as mentioned above, you’ll want to do a dry shake of the ingredients first in order to combine the egg white. After a few pumps, it should get frothy like this:

Next add a lot of ice, shake it longer than you’ll want to, and strain it into a Tom Collins glass. This is where I fell a little short. I’ve only got 16oz tumblers, but this is a 10oz drink so it looks just half full. After pouring it, slowly add a couple ounces of soda water while tapping the side of the glass with a metal spoon. This helps mix the soda with the head and build a frothier foam.

Lastly, this should be drunk by shooting the egg and then sipping the fizz. You might be tempted to swallow the yolk whole, but it’s more fun to break it in your mouth first. As with any recipe using raw eggs salmonella is a risk, albeit an extremely small one.




6 responses

10 03 2011
My Grandparent's Kitchen

If God had intended us to follow recipes,
He wouldn’t have given us grandmothers.
~Linda Henley

10 03 2011

I love the sentiment, thank you! Also your blog kind of rocks. A lot.

10 03 2011
My Grandparent's Kitchen

Thanks for the Kudos, keep in touch. i am sure I will be back to your blog as well.

12 03 2011
gaz regan

Nice work! Thanks for turning me on to this

15 03 2011
Recipes: Gordon’s Breakfast « DrAT! – Drink Away Time

[…] it on top of the glass. You might remember the egg yolk shot (called a Prairie Oyster) from the Electric Current Fizz […]

26 03 2011
DrAT! Day 38 « DrAT! – Drink Away Time

[…] Electric Current Fizz – gin, lemon, simple, egg white, soda and shot of egg yolk, tabasco, worcestershire, salt, pepper […]

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