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Old Tom Gin Egg White Fizz
English documentary drink adaptation of printed Filippini No3266; historical quantities and modern controls distinguished. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3266. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized egg product selected for unheated drink; alcohol is not egg pasteurization. Limites : Fizz foam and actual soda fill untested. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Beat one measured pasteurized egg-white equivalent with lemon juice and teaspoon sugar. Add one-and-a-half ponies Old Tom gin, fill mixing glass with clean cracked ice, shake and strain into large service glass. Add only the recorded amount plain soda needed to fill safely, stir and serve.
Step 2
Preparation information: Clean cracked ice for shaker, then strained; mixing-glass fill.
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