Spring is finally here, which means it’s time to relax with light, bright and fizzy cocktails. I’m pretty new to the world of mixology, but I’ve taken quite a liking to the gin and fizz. It’s surprisingly easy to make and very adaptable. You can substitute any of the juice and syrup for whatever suits you.
The Learning Curve:
- Beware of the exploding cocktail. Warning: during the dry shake, everything will expand. Make sure to hold the lid tightly while shaking, and let the contents relax before adding the ice.
- There are so many things yo can do with it, but it can be expensive to experiment. Keep it simple. Experimenting is expensive, so don’t go over board with adaptions. Try making your own flavor of simple syrup, using orange juice instead of lime and trying almond extract rather than vanilla.
- Make it richer. Add a touch of indulgence with 4 teaspoons cream steeped with citrus zest. Simple warm the cream in a double boiler on the stove, add the zest and heat for 3 – 5 minutes. Let cool and strain.
Classic Gin & Fizz
- 1.5 oz gin
- 1 egg white
- 2 1/2 teaspoons lemon juice
- 2 1/2 teaspoons lime juice
- 3 teaspoons simple syrup
- 3 drops vanilla extract
- soda water
Add all ingredients but the soda water to the shaker. Shake vigorously, listening as the liquid becomes airy and thick. It will begin to sound like the shaker is full.
Add ice to the shaker and vigorously shake again, more briefly this time. Pour the soda water about a third of the way up a chilled glass and top with the cocktail. Garnish with a sprig of fresh mint, an orange twist or an edible blossom.