Gin Fizz Recipe

Cocktail

1. 1

   Prepare

   Chill a highball or Collins glass by filling it with ice and set aside while you make the drink. If using an egg white, separate one large egg and reserve the white.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, combine 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 1 egg white. Do not add ice. Secure the shaker and dry-shake vigorously for 15–20 seconds to emulsify and create foam.

3. 3

   Wet shake

   Add 4 ice cubes to the shaker (or, if you skipped the dry shake because you omitted the egg white, add ice and the remaining ingredients now). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

4. 4

   Prepare glass

   Discard the ice from the chilled glass and add 4 fresh ice cubes for serving.

5. 5

   Strain and top

   Double-strain the shaken mixture into the prepared glass over the fresh ice using a Hawthorne strainer and a fine mesh strainer (this removes small ice shards and any coagulated egg white bits). Top with about 2 oz (or to taste) of chilled club soda poured gently to preserve the foam. The soda should create a light, frothy head.

6. 6

   Garnish and finish

   If desired, add one dash of Angostura bitters onto the foam and lightly swirl with a toothpick for a decorative touch. Garnish with a lemon wheel or a twist on the rim. Serve immediately.