Golden Fizz

September 24, 2010 (Day 237) — Golden Fizz

I recently read an article about using raw eggs in cocktails, so it inspired me to make another fizz for this Friday night. In the past I’ve only used egg white, so when Jenn pulled out the recipe for a Golden Fizz, I was pleased. After all, it uses egg yolk as opposed to white. Simultaneously, it sounds like some horrifying sexual act.

Here's a picture of a guinea pig with a book on top of him to distract you from that ungodly image.

This recipe comes from a recent classic cocktails book Jenn got for me that she describes as the “porn ‘stache cocktail book.” And when you take one look at the outside of the book and the pictures inside, it’s pretty obvious why.

To the drink!

Golden Fizz

1 1/2 oz gin

juice of 1/2 lemons

1/2 tbsp sugar

1 egg yolk

Ginger ale

Combine the gin, lemons, sugar and egg yolk in a cocktail shaker filled with ice. Shake for at least 30 seconds until well mixed and fizzy. Strain into a highball glass filled with ice, then top with ginger ale. You’ll have a very nice, yellow color, and it will fizz up at the top.

It has a sweet, sherbet-like taste. Tasty!


— Mark

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