Japanese Silver Fizz
I’m always impressed with how much intensity the Japanese put into their craft. Whether it is woodworking, sushi-making, or bartending, they show so much respect to their craft and I respect that. I’ve been to the country probably a dozen times, and one of my favorite things to do is go to upscale cocktail bars. They always have a great vibe, and you know you are going to get a quality drink. As my most recent trip just got cancelled due to corona virus I decided to make a Japanese Silver Fizz to sip on while looking at old travel pictures.
A Japanese silver fizz is of course part of the fizz family. For this I basically fused a regular Japanese fizz (gin fizz + lychee liqueur) with a Silver Fizz (gin fizz + egg white). It’s not the most complicated drink, but it’s quite tasty and great for summertime.
Since I don’t own any lychee liqueur I decided to make my own. This is similar to making my Creme de Butterfly, so if you like making bar syrups and liqueurs then it isn’t a problem.
Japanese Silver Fizz Ingredients
2 oz (60 ml) Gin, London Dry.
1 oz (30 ml) Lemon Juice, freshly squeezed.
1 oz (30 ml) Lychee Liqueur
2 oz (60 ml) Soda Water, more or less to fill the glass
1 small Egg White.
To make the liqueur I used canned lychees. Why? Because they already come packed in lychee syrup. It just saves me the step of making a simple syrup and infusing it. Thus, I just take the lychees and syrup, put it in the blender, and let it run until everything is liquid. Then I measure the volume and add an equal amount of vodka. It is best to let the concoction sit for a couple days to really infuse, but you could do it the same day if you wanted. Just make sure to strain it from its holding jug when you put it in the bottle to get out any bits of lychee floating around.
Then it’s a simple matter of adding all the ingredients sans soda water to a shaker and doing a dry shake first to emulsify the egg white, then adding ice and giving a good 30 second hard wet shake to create the foam. Double strain into a Collins glass and garnish with a lemon slice and lychee fruit.
Japanese Silver Fizz
- Cocktail Shaker
- Collins Glass (optional)
- 2 oz Gin London Dry
- 1 oz Lychee Liqueur
- 1 oz Lemon Juice Freshly Squeezed
- 2 oz Soda Water more or less, to fill the top of the glass
- 1 small Egg White
- Add all the ingredients except the soda water to a shaker and give a dry shake for 5-10 seconds, just to emulsify the egg white.
- Add ice and shake hard for 30 seconds.
- Double strain into a Collins glass with ice. Top up with soda water. Garnish with a citrus slice and lychee fruit skewer.