Comments on: The Fizz http://thespiritworld.net/2006/04/17/the_fizz/ Quenching your thirst with sips, nips and tipples. Fri, 21 Nov 2008 05:11:02 +0000 http://wordpress.org/?v=2.0.4 by: Well Fed Network - » The Clover Club Cocktail http://thespiritworld.net/2006/04/17/the_fizz/#comment-20454 Mon, 09 Apr 2007 13:17:55 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-20454 [...] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. [...] […] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. […]

]]> by: The Spirit World - » The Clover Club Cocktail http://thespiritworld.net/2006/04/17/the_fizz/#comment-20453 Mon, 09 Apr 2007 13:16:41 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-20453 [...] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. [...] […] Consider the Egg. A product that holds a variety of fascinating uses, including as being an ingredient in many excellent cocktails. The Pisco Sour, and Ramos Gin Fizz are perhaps the most well known, but the time was when one of the most popular cocktails of the day was one that included the use of an egg, and yet today few have ever heard of it. […]

]]> by: Rick http://thespiritworld.net/2006/04/17/the_fizz/#comment-280 Mon, 17 Apr 2006 09:32:13 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-280 As usual, I screw up the link...<br /> <br /> http://www.kaiserpenguin.com/?p=25 As usual, I screw up the link…

http://www.kaiserpenguin.com/?p=25

]]> by: Rick http://thespiritworld.net/2006/04/17/the_fizz/#comment-281 Mon, 17 Apr 2006 09:31:23 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-281 Robert... you beat me to it, but I think I can add a small morsel.<br /> <br /> The Ramos Fizz also has an egg white (along with the sometimes-hard-to-find orange flower water).<br /> <br /> If you want that foamy head on your whiskey sour, you can achieve it without an egg white by shaking the living crap out for around a minute.<br /> <br /> For me though, I tend to include the egg in a cocktail if I know it really enhances the texture of the drink. I touch on this a bit in my post on The Astor Hotel Special. Robert… you beat me to it, but I think I can add a small morsel.

The Ramos Fizz also has an egg white (along with the sometimes-hard-to-find orange flower water).

If you want that foamy head on your whiskey sour, you can achieve it without an egg white by shaking the living crap out for around a minute.

For me though, I tend to include the egg in a cocktail if I know it really enhances the texture of the drink. I touch on this a bit in my post on The Astor Hotel Special.

]]> by: Robert Hess http://thespiritworld.net/2006/04/17/the_fizz/#comment-278 Mon, 17 Apr 2006 09:19:42 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-278 The whiskey sour does often contain a bit of eggwhite. This is to give a little extra body to the drink, as well as put a nice smooth foam on the top.<br /> <br /> Sidetrack... For drinks such as the "Whiskey Sour" which would use a spirit, sugar, lemon juice, and eggwhite, it was noticed that the ratio of sugar to lemon juice was always pretty much the same, and so the concept of "Sour Mix" arose, which originally would be made "in house" as opposed to commercially/chemically produced, and would also often include eggwhite as well to provide the common foamy head.<br /> <br /> With the common concerns regarding raw eggs, the use of egg whites in sours has become very rare.<br /> <br /> It isn't the egg white that makes the Fizz a Fizz... it is the pressurized soda water.<br /> <br /> Fizz = no egg.<br /> Silver Fizz = egg white<br /> Golden Fizz = egg yolk<br /> Royal Fizz = whole egg The whiskey sour does often contain a bit of eggwhite. This is to give a little extra body to the drink, as well as put a nice smooth foam on the top.

Sidetrack… For drinks such as the “Whiskey Sour” which would use a spirit, sugar, lemon juice, and eggwhite, it was noticed that the ratio of sugar to lemon juice was always pretty much the same, and so the concept of “Sour Mix” arose, which originally would be made “in house” as opposed to commercially/chemically produced, and would also often include eggwhite as well to provide the common foamy head.

With the common concerns regarding raw eggs, the use of egg whites in sours has become very rare.

It isn’t the egg white that makes the Fizz a Fizz… it is the pressurized soda water.

Fizz = no egg.
Silver Fizz = egg white
Golden Fizz = egg yolk
Royal Fizz = whole egg

]]> by: Rob the fan http://thespiritworld.net/2006/04/17/the_fizz/#comment-279 Mon, 17 Apr 2006 08:44:41 +0000 http://thespiritworld.net/2006/04/17/the_fizz/#comment-279 For a gift, I was given a copy of Drinks by Vincent Gasnier.<br /> http://www.amazon.com/gp/product/075661323X/sr=8-1/qid=1145288231/ref=pd_bbs_1/002-7806090-5447249?%5Fencoding=UTF8<br /> <br /> He's a Master Sommelier, so I didn't expect much from the cocktail section. However, it was pretty accurate and enjoyable. Then, I saw that his whiskey sour called for an egg white. I've never heard of a whiskey sour fizz, although he didn't call it a fizz.<br /> <br /> Is it common practice that whiskey sours have egg white? I've never had nor made a fizzy whiskey sour before. For a gift, I was given a copy of Drinks by Vincent Gasnier.
http://www.amazon.com/gp/product/075661323X/sr=8-1/qid=1145288231/ref=pd_bbs_1/002-7806090-5447249?%5Fencoding=UTF8

He’s a Master Sommelier, so I didn’t expect much from the cocktail section. However, it was pretty accurate and enjoyable. Then, I saw that his whiskey sour called for an egg white. I’ve never heard of a whiskey sour fizz, although he didn’t call it a fizz.

Is it common practice that whiskey sours have egg white? I’ve never had nor made a fizzy whiskey sour before.

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