Egg whites go in a Silver Gin Fizz.... Not the original Gin Fizz...
Gin Fizzes are not served in longdrink glasses, and are not served with ice. I mean, that's exactly the difference between a Fizz and a Collins!
All the Collins are softer drinks to drink because they aren't shaken, so they keep it's spirits original characteristics.
Fizzes are shaken, and the forced aeration, mechanic shock, and entropy changes inside the shaker creates reactions that alter the spirits and the juices perception, making the top aromatic notes and the middle aromatic notes come out at the same time, boosting our perception of taste (which I guess everyone knows is around 80% olfactory perception from the evaporation that takes place inside your mouth). Reason why the Fizzes are served in Double Old-Fashioned or Lowball Glasses with no ice, the colder denser atmosphere inside the glass gets trapped inside the space between the drink and it's edge, keeping all those potent aromas to be engulfed with every sip.
There's scientific reasons behind some of the decisions in MO (i.e. built, shaken stirred, etc) and glassware, most of the time creators didn't really understand the science of their decisions, but they knew it tasted better... And we REALLY need to understand the whys behind a recipe before publishing something wrong as if it were true!
To be honest, probably. You've gotta really go to town with the shaking to get that much froth. One thing that helps is to let your egg white sit at room temperature for a while before making the drink—cold egg white doesn't whip up as easily.
Joannaposted 3 years ago
Tried this drink. Tastes amazing but I was disappointed that I didn't get as much head as the image shows. Did I not shake it long enough?