MIXING GIN with Something FIZZy for an amazing Gin Cocktail

In need of inspiration to our Friday night cocktail hour, we began exploring monthly themes which could transcend across food as well as drinks from a particular country or type of beverage. There was Francbury – which paid homage to French cocktails, Maytalia focusing on Italy, but my favorite and the one that kicked it off in style was Champtember where anything fizzy was on the menu. 

We started with pure bubbles and headed down the Champagne route but then started mixing it up with spirits, including gin. It didn’t stop with the food and the alcohol choice and started making our own simple syrups, some inspired by middle eastern spices and summer fruits. This transformed turned the traditional gin fizz into something quite special.  

What is a gin fizz cocktail?

I’d define it as anything that combines gin alongside citrus, something sweet and something fizzy. History suggests, the first ever Gin Fizz goes back to an 19th century bar-tenders guide by Jerry Thomas and if you thought it was related to a Tom Collins, you’d be right. Only difference, it uses egg white for bit of drama. In the US the drink grew in popularity in the early 20th Century when New Orleans scene served up the Ramos gin fizz which includes heavy cream and orange flower water. 

I am not vegan but do dabble in vegan cookery and am happy to substitute the egg white with Aquafaba, as an airy alternative, not quite as lush looking as, egg white but is successful in mimicking the texture. As a plus, it also won’t soften the taste of alcohol or meddle with the aroma. 

HOW DO YOU MAKE A great gin cocktail

Start with a great gin. The botanical notes of Two Shores Gin will be bold against the citrus and creamy egg white.

Mix it up. If you like a thicker consistency, leave out the ice and dry shake the cocktail first to incorporate the egg white. Then shake again until everything is really cold before straining into a glass.

Make your own syrups. Use a 1:1 ration of sugar to water and then infuse whatever you want. Great creative, but be sure to infuse for at least 60 minutes and try saffron, rose blossom, lavender, jalapeno pepper (with a teaspoon of lime added), rosemary, elderflower or cinnamon.