Gin Fizz

Gin Fizz
You could argue whether the Gin Fizz is more of a twist on a Gin Sour or a Tom Collins. But the truth is it is just a downright delicious drink.

The Gin Fizz is a classic gin highball. As part of the Gin Sour family of drinks, all you need to do is add soda water, and you have a Gin Fizz!

Another similar drink is the Tom Collins, another mix of gin, citrus, sugar and soda water. The critical difference between the two is that a Gin Fizz is served without ice, and a Tom Collins is served on ice. The Gin Fizz also, more often than not, features Egg White - confusingly, this is sometimes referred to as a Silver Fizz.

Whatever options you choose, and however it is labelled, you are guaranteed to have one tasty beverage.

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Ingredients
60ml        Gin
20ml        Lemon juice (freshly squeezed)
20ml        Sugar syrup (1 part sugar : 1 part water)
Splash     Soda water (approx. 30ml-45ml)

(optional)
1              Egg white

Garnish    Lemon peel

Ice            Cubes (for shaking only)

Glass        Small highball glass

Equipment Checklist

Hawthorne Strainer          Shaker

Fine Strainer       

 

Recommended Gins

Seppeltsfield Road Barossa Shiraz Gin
Wolf Lane Davidson Plum Gin

Instructions

1.    Add all your ingredients (except soda water) to the shaker.

2.    Seal shaker without ice and shake to emulsify the egg white.

3.    Fill shaker to the brim with cubes of ice.

4.    Shake hard for 30 seconds.

5.    Fine strain into a small highball glass without ice.

6.    Add a splash of soda

 

Bartender’s Top Tips

Flavoured gins can work exceptionally well in a Gin Fizz Just make sure if it has some sweetness to reduce the amount of sugar syrup you add (to taste).

Traditionally, a Gin Fizz is served without ice in a highball glass. Just remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.

If you are vegan, but still want all the benefits of fluffy egg white, use aquafaba (the brine from tinned chickpeas) instead.

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