The Gin Fizz is the grandaddy of all fizz cocktails. We don’t know who first had the idea of shaking around an egg white with a bunch of gin and sugar, but we salute them!
Like all egg (or aquafaba) drinks, you should double-strain before serving – once through your cocktail strainer, and then through a fine wire-mesh strainer into the serving glass.
Don’t serve the Gin Fizz over ice; it’s meant to be served very cold and drunk very quickly, without any extra dilution.
- 2 parts Gin
- ¾ part Lemon juice
- ¾ part Simple syrup or Lemon syrup or Oleo saccharum or Vanilla syrup or Brown sugar syrup
- ½ part Egg white or Aquafaba
- 3 parts Sparkling water
Shake all ingredients (except sparkling water) with ice and double-strain into a tall glass (no ice). Top with sparkling water.
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- Gin Fizz at Punch