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Silver Fizz Recipe

Tall, and a classic egg cocktail creation, the silver fizz featuring a raw egg white evokes cocktail flavors popular in the 1930s and 40s. Retro is in today more than ever, with fizz that just won’t quit. Enjoy! See more egg cocktails with Brijette De Berardinis.

Servings: 1

Active time: 3 minutes

Total time:


  • 1 Davidson's Safest Choice® pasteurized egg white(s)
  • 2 oz Plymouth Gin™
  • 1/2 oz fresh lemon juice
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • 1/2 oz heavy cream
  • 1/4 oz orange flower water
  • 1/4 c soda water
  • freshly grated nutmeg (optional)


Combine the egg white, gin, lemon juice, lime juice, simple syrup, heavy cream, and orange flower water into cocktail shaker and shake vigorously. Serve in a collins glass with no ice, top with club soda. Garnish with freshly grated nutmeg.

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Nutrition Facts

Serving Size (1 cocktail)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 20mg (7% DV)
Sodium 60mg (3% DV)
15g (5% DV)
Dietary Fiber 0g (0% DV)
Sugars 12g
Protein 4g
Vitamin A 4%
Vitamin C 20%
Calcium 2%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.