Key Lime Gin Fizz Recipe
Bombay Sapphire, Lime Juice, Simple Syrup, Heavy Cream, Club Soda
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Ingredients
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Cocktail
Method
Cocktail
Prepare and chill glass
Place a Collins or highball glass in the freezer for a few minutes or fill it with ice water to chill while you mix the drink. When ready, discard the ice water if used and keep the glass cold.
Dry shake (if using egg white)
If using the optional egg white for a richer, frothier top, add 0.5 egg white to a cocktail shaker (no ice yet) with the lime juice (1 oz), simple syrup (0.5 oz), and heavy cream (0.5 oz). Dry shake vigorously for 15–20 seconds to build foam.
Wet shake
Add Bombay Sapphire gin (2 oz) and a generous scoop of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled. If you skipped the egg white step, combine gin, lime juice, simple syrup, heavy cream, and ice and shake.
Double strain into glass
Remove the chilled glass from the freezer. Using a Hawthorne strainer and a fine-mesh strainer, pour the shaken mixture into the glass over fresh ice (or serve neat over one large ice cube, if preferred). Double-straining removes ice shards and any small solids for a smoother texture.
Top with club soda
Gently top the cocktail with chilled club soda (about 2 oz). Pour slowly over the back of a spoon if you want to preserve a layered froth. Give the drink one very gentle stir (1–2 turns) to incorporate the soda without collapsing the foam.
Garnish and serve
Garnish with a lime wheel or a lime twist and a light dusting of finely grated lime zest (about 1/4 tsp) over the foam if desired. Serve immediately.