This recipe appears in:Cocktails and Spirits with Paul Clarke: Eggs (Whites and Yolks) in Cocktails
- 2 ounces London dry gin
- 3/4 ounce fresh lemon juice
- 1 teaspoon sugar (or 2 teaspoons simple syrup), to taste
- 1 fresh egg white (if you're mixing with friends, one egg white is good for two drinks)
- 2 ounces chilled club soda
- bitters, optional
In a cocktail shaker, dissolve the sugar in the lemon juice; add the gin and egg white and shake, without ice, for about 10 seconds to give the egg white some froth. Add ice to the shaker and shake vigorously for a good 10 seconds, to work up the foam. Strain into a chilled Collins glass and top with about 2 ounces of club soda. If you're in the mood for it, dash some bitters atop the foam.