Friday Cocktail Hour: Platinum and Silver Gin Fizz by Abbie Steffens of Trattoria Stella

eatdrinkTC’s Friday Cocktail Hour is a new feature where we feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!

The Finished Product

Abbie Steffens of Trattoria Stella

Abbie Steffens has been perfecting her craft at Trattoria Stella since she was hired as a hostess in August of 2004. She fell in love with hospitality from the get go, and after her boss and friend, Paul Danielson, saw her potential and “fired” her from the host stand in 2011, she’s been behind the bar ever since. “Giving patrons a unique and fun experience is what I pride myself in,” Abbie says. “My favorite guests to work with have enough confidence in me to let me choose their entire experience for them, from apéritif to entree choice to closing cocktails.”

This spring Abbie was promoted to manage the front door and bar at the Danielson’s new restaurant downtown on the corner of Front and Cass Streets, and she is excited to share her passion and knowledge for food & beverage with new employees and patrons.

The cocktail she decided to highlight is an oldie with a twist. It is a Platinum Silver Gin Fizz with local egg white and Detroit’s Valentine Liberator Gin. Taking the simple recipe of gin, simple syrup and fresh lemon and enhancing the classically delicious with superb local ingredients is a perfect example of her favorite way to create a cocktail.

The Platinum and Silver Gin Fizz

Chill a Collins glass with ice and water.

Add to shaker:

1 local egg white
2 oz. Valentine Liberator Gin
1/2 to 3/4 oz. Sleeping Bear Farms honey simple syrup (honey simple: equal parts honey and water, bring to simmer, take off heat and cool)
1 oz. fresh squeezed lemon juice

Add ice and SHAKE LIKE CRAZY! When you think you’ve shaken long enough, give it another good 10 seconds. Double strain ingredients into the chilled Collins glass, being sure to let as much of the sweet frothy foam layer on top.

Add an ounce and a half of a dry sparkling wine (Abbie used Col Vetoraz Prosecco) a fresh slice of lemon down the side of the glass and enjoy!

Don’t fear the egg white! The texture is unmatched by any other ingredient.