Gin Fizz Food

RAMOS GIN FIZZ

Steps:

• 1. Combine sugar and 1 cup water in a small saucepan. Bring to a boil until sugar dissolves. Remove this simple syrup from heat and cool completely. Stir gin, lemon juice, lime juice, simple syrup, and orange blossom water together in a large pitcher. Refrigerate until chilled.
• 2. Pour 4 ounces of gin mixture, 1 cup of ice, and a splash of light cream into a cocktail shaker. Shake vigorously until frothy, about 30 seconds. Strain into a highball glass. Top with club soda and garnish with citrus slices.

GIN FIZZ

Steps:

• blend all ingredients, except soda, in a blender or shake by hand for minutes.
• strain into a highball glass, and then fizz in some soda.

GIN FIZZ

Steps:

• Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds.
• Add 3 or 4 ice cubes and shake vigorously until well-chilled.
• Double-strain into a chilled Collins glass and top with club soda.

SLOE GIN FIZZ COCKTAIL

Steps:

• Gather the ingredients.
• Pour the sloe gin, lemon juice, and simple syrup into a cocktail shaker filled with ice.
• Shake well .
• Strain into a highball glass filled with ice.
• Top with soda.
• Serve and enjoy.

GIN FIZZ

Steps:

• Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more ice and top up with sparkling water. Garnish with a lemon slice.

CLASSIC GIN FIZZ COCKTAIL

Steps:

• Gather the ingredients.
• Pour the gin, lemon or lime juice, simple syrup, and egg white (if using) into a cocktail shaker filled with ice.
• Shake vigorously , about 15 seconds if using the egg white, to ensure it is mixed thoroughly with the other ingredients. For an extra-frothy drink, discard the ice and dry shake for a few more seconds.
• Strain into a chilled highball glass over fresh ice cubes.
• Top with soda and garnish with a lemon or lime peel. Serve and enjoy.

GIN FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

MIDNIGHT FIZZ

Steps:

• In a shaker, combine the gin, lime juice, simple syrup, orange liqueur and egg white. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled and well frothed, about 10 to 15 seconds more. Double-strain into a small Collins or fizz glass without ice and top with soda water. Serve immediately.

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.

SLOE GIN FIZZ

Steps:

• Pour the sloe gin, lemon juice and sugar syrup into a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold, then strain into a tall glass filled with more ice. Top up with sparkling water and stir gently. Garnish with a lemon slice and a blackberry.

CRANBERRY GIN FIZZ

Steps:

• Combine the gin, cranberry juice and orange juice in a pitcher and stir.
• When ready to serve, pour the drink over ice. Top with ginger beer or ginger ale to taste. Garnish with thyme, a few cranberries and orange peel.

ROSEMARY GIN FIZZ

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

AQUAFABA PASTIS GIN FIZZ

Steps:

• Add the aquafaba, gin, lemon juice, pastis and simple syrup to a cocktail shaker filled with ice and shake very hard for 30 seconds. Strain over a chilled rocks glass filled with ice and top with a little club soda and the bitters.