Frozen Gin Fizz Food

ROYAL GIN FIZZ

Steps:

• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.

GIN FIZZ

Steps:

• Fill a cocktail shaker with ice and add lemon juice, sugar and gin. Shake vigorously and strain into a highball glass. Top with club soda and garnish with a wedge of lemon.

FROZEN GIN FIZZ RECIPE

Steps:

• 1. Toss the ice in the blender. Add the gin, lemon or lime juice, and sugar and blend until smooooooth. (You may need to pulse it several times at the beginning until the ice is properly chopped. And then let the motor whir even if the blender begins to hop a little.) 2. Pour the boozy concoction into a glass. Top with a splash of soda water (or, for a sweeter twist, some lemon-lime soda). Garnish with the lemon or lime. NOTE: Caution: These frozen gin fizzes are deadly. They go down easily. And they are strong. Not a good combination, unless you plan to get sloshed, which on this particular Friday, I did. This recipe is a godsend if you like your drinks strong and dry, as I do, because while on a hot summer day a frozen drink sounds like just the ticket, they are all way too sweet, no? Not this one. As long as you go with the soda water over the sweet soda, you will have an honest-to-God adult drink. The amount of sugar is just enough to balance the lemon, but neither flavor overpowers the gin, which is a good thing if-like me-you like gin. Here you get the wonderful herbal flavors of your gin set off with a hint of lemon and cooled down to an icy slush suitable for the hottest day. A grown-up Slurpee. And it makes me very, very happy. Did I mention they were strong? [Editor's Note: We heard from Melissa again a little later in the day, when she emailed us to say, "Man, oh man, I was rushing to get the review typed before the full effect kicked in...." Our kinda drink.]

CRANBERRY GIN FIZZ

Steps:

• Tip the sugar and 150ml water into a saucepan set over a low heat and heat until all the sugar has dissolved. Turn up the heat to medium-low and add the cranberries. Cook, stirring occasionally for 15 mins or until the cranberries have started to break down. Leave to cool, then blitz to a smooth purée using a hand blender, if you like (you can also leave it as is). Will keep in a sterilised sealed jar in the fridge for up to a week.
• To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with the soda water. Garnish each glass with an orange slice and add a few ice cubes. Alternatively, mix everything together in a jug and serve.