Fredericksburg Fizz

• 1 1/2 ounces (3 tablespoons) gin
• 1 1/2 ounces (3 tablespoons) peach nectar
• 1/2 ounce (1 tablespoon) freshly squeezed lemon juice (about 1/2 a medium lemon)
• 1 large egg white (1 ounce)
• 1/2 ounce (a scant tablespoon simple syrup) (see Tip, page 191)
• Crushed ice

1. In a cocktail shaker, vigorously dry shake (in bartenders parlance, shake without ice) the gin, peach nectar, lemon juice, egg white, and simple syrup to emulsify.
2. Add crushed ice and shake athletically for 20 seconds.
3. Strain into a fizz (highball) glass or other decorative glass.
4. Serve immediately.
5. If you are concerned about consuming raw egg whites, buy already-pasteurized egg whites at your grocery store.

gin, nectar, freshly squeezed lemon juice, egg white, simple syrup

Taken from www.epicurious.com/recipes/food/views/fredericksburg-fizz-382705 (may not work)