Eggs have been cocktail ingredients since people started mixing drinks. Traditionally, a cocktail containing just an egg white is known as a “Fizz,” while one with an egg yolk is a “Flip.” Some people get weirded out by the idea of consuming a raw eggs, but those people should get over it. Eggy cocktails are sexy, delicious, and often otherworldly, and the liquor in them keeps the e. coli away. Their only drawback is how much, and how vigorously, they have to be shaken. Do your stretches before trying my Negroni Fizz.
Add egg white to a shaker tin. Remove the coil from a Hawthorne strainer and drop it into the shaker tin with the egg white. Shake vigorously without ice for 15-30 seconds. Rinse the coil, and replace it onto the Hawthorne strainer. In a pint glass, combine gin, Campari, sweet vermouth, lemon juice, simple syrup, and orange flower water. Shake together with the egg white — still no ice — for another 15-30 seconds. Add ice, and shake until chilled. In the bottom of a Collins glass, add an ounce or two of seltzer water. Slowly strain the cocktail into the Collins glass. The seltzer will add a lot of volume to the foamy egg white, so be careful not to overflow the glass. Garnish with orange peel.