Silver Stallion Fizz

Peter Jahnke, Tongue-Cut Sparrow | Houston

The 1928 edition of Judge Jr.’s Here How! features one of the earliest mentions of the Silver Stallion, complete with a comically simple recipe—equal parts gin and vanilla ice cream, topped with a long-defunct bottled mixer from the Midwest called Silver King Fizz. Pulling from a later, alternative version presented in The Savoy Cocktail Book, Tongue-Cut Sparrow bar manager Peter Jahnke’s contemporary Stallion capitalizes on the same core ingredients with an elegant bent. While this at-home recipe calls for the frozen confection unadorned, Jahnke actually uses a blender to incorporate ground juniper berries and fresh lemon zest into his ice cream, mirroring the botanicals of Tanqueray.


Serving: 1

  • 1 3/4 ounces gin, preferably Tanqueray
  • 3/4 ounce lemon juice
  • 1/2 ounce rich simple syrup (2:1, sugar:water)
  • 1 egg white
  • 1 ounce Top Chico, to top
  • 1 1/2 ounces vanilla ice cream

  1. In a shaker tin, combine the first four ingredients with ice and shake for approximately 90 seconds.
  2. Pour into a frozen 10-ounce tumbler glass with a single ice cube.
  3. Top with Topo Chico.
  4. Place the ice cream delicately on top.