SPRING’S CLASSIC COCKTAIL

IN THE SPIRIT

The Gin Fizz is a classic spring cocktail. The original version was crafted by New Orleans bartender Henrico Ramos more than a century ago, but it has remained a classic ever since.

GIN FIZZ TIPS

1. Shaking substitutes. The original recipe calls for a more than 10-minute shake. We think you can do it in a minute if using a dry shaker. If you want even less of a workout, use an immersion blender instead of a shaker.

2. When doing the final shake, don’t add too much ice. Add just a few cubes, as you want to chill the drink, but not over-dilute it.

3. Pour your fizz carefully into a highball glass. Don’t strain it. You want to retain the creamy froth.

4. Add a little extra fragrance by garnishing with some fresh lavender or mint. Slap the mint first to help release its fragrance.

5. Add colour to your Gin Fizz by incorporating fresh berries or using a naturally coloured gin such as Pink Gin or Compass Gin Royal.

Ramos Gin Fizz

1 Serving

1 ¾ 1⁄2 oz oz simple gin syrup

1⁄2 oz lemon juice

1⁄2 oz lime juice

1 oz heavy cream

1 egg, whites only

3 drops orange blossom water

1 oz club soda

Orange twist, for garnish

Directions:

1. Place gin, simple syrup, juices, cream, egg whites and orange blossom water in a dry cocktail shaker.

2. Shake hard for 2 minutes,

or until frothy and creamy.

3. Add ice and shake again for

30 seconds.

4. Strain into an ice-filled highball

glass.

5. Top with club soda and garnish

with orange twist.

Blackberry Lemon Fizz

Recipe by Jeff Van Horne,

The Clever Barkeep

1 Serving

1⁄2 cup fresh blackberries

1 tbsp sugar

1 tbsp fresh lemon juice

1 oz gin

Club soda

Directions:

1. Place blackberries, sugar and lemon juice in a shaker and muddle together.

2. Strain into an ice-filled rocks glass

and add gin.

3. Stir to combine and top with soda.

Steinhart Gin, 500ml, $35.05

Compass Gin Royal, 750ml, $49.98

Gordon’s Premium Pink Gin, 750ml, $28.49