Gin Fizz Cocktail (Classic Recipe)

The gin fizz cocktail is one of my all-time favorite classic drinks. It’s refreshing, tart, tangy, sweet, and 100% perfect. 

You’ll love the bubbly and crisp taste. And the silky smooth mouthfeel from the egg-white foam on top is delightful.

Think of it like boozy lemonade and it’ll quickly become one of your new favorite summer gin cocktails. 

Gin Fizz Ingredients 

The Gin Fizz is delicious, light, and not too strong. And since it’s designed as a “quick sipper,” you can enjoy it guilt-free. 

Better yet, you only need a few ingredients to mix one up:

• Gin – Select a high-quality gin whose flavor you appreciate. Pick one with complex, herbaceous undertones. I recommend Silent Pool or Farmer’s Botanical Small Batch gins. 

• Lemon juice – Always opt for fresh citrus juice in cocktails. Select a large, firm, fresh lemon. Roll it around on the counter to soften it if you don’t have a juicer. 

• Simple syrup – Make homemade simple syrup by boiling equal parts sugar and water until the sugar dissolves. You can also buy simple syrup at most liquor stores.

• Egg white – Though optional, the egg white gives the drink a delightful smoothness. It also makes it look nicer. I highly recommend adding it. 

• Club soda – Any brand is fine as long as it’s fresh. Use it to give the drink its signature fizzy top. 

• Lemon peel – It’s an optional garnish but one I always add. 

How to Make a Gin Fizz 

Making a gin fizz is as simple as 1, 2, 3!

1. Combine the ingredients without ice. Pour the gin, lemon juice, simple syrup, and egg white into a cocktail shaker. Shake it for about 15 seconds without ice to get the egg nice and frothy. 

2. Add the ice and shake again. Open the cocktail shaker carefully and fill it with ice. Shake it for another 20 to 30 seconds until the drink is cold. 

3. Strain, top, garnish it, and serve. Strain the cocktail into a chilled glass and top it with club soda. Add your lemon peel, serve, and enjoy! 

Make the Best Egg White Foam with a Dry Shake! 

Adding egg whites to cocktails for aesthetics and texture isn’t new. It was all the rage in the 1860s but later fell out of fashion due to concerns about raw eggs. 

However, if you want a nice, frothy top and a silky texture, you must add egg whites to your cocktails. The trick to getting it right is the dry shake. 

Dry shaking means shaking the ingredients in a cocktail shaker without ice. The process breaks down the protein in the egg white, causing it to foam up. 

If there’s already ice in the cocktail shaker, it dilutes the foam, making it runny and unpleasant. Hence, the importance of the dry shake. 

After that, add ice and shake the cocktail shaker again. This second shake strengthens the foam and chills the drink. It’s the best way to get that fun, frothy top. 

Plenty of other drinks, like the pisco sour, use the dry shake method to make egg foam. If you have health concerns, simply purchase pasteurized eggs. 

What Type of Gin Should I Use? 

You can use whatever gin you like best to make your gin fizz. I recommend a high-quality botanical gin that isn’t overly sweet. Mid- to high-level gins work best. 

Remember, your drink is only as good as the gin you put in it. Therefore, you shouldn’t reach for the cheapest bottle on the shelf. 

You should also avoid flavored gins whose taste would clash with lemon. Otherwise, your choice of gin is entirely up to you! 

Tips and Tricks 

Keep these tips and tricks in mind when making your gin fizz: 

• Skip the dry shake if you’re not adding an egg white. Dry shaking (shaking without ice) helps create a frothy texture from the egg white. If you opt out of using the egg white, you can bypass the dry shaking step.

• Make a vegan alternative. For a vegan option, swap the egg white with 2 tablespoons of aquafaba. (Aquafaba is the liquid derived from a can of chickpeas.)

• Use sloe gin instead. Despite its name, sloe gin isn’t really gin. It’s a berry liqueur, but it’s delicious in this recipe. It gives the drink a fruity finish that pairs well with the lemony taste. 

• Go big with your ice cubes. Shaved or crushed ice will melt faster and dilute the drink. 

• Don’t rush the club soda. Remember, don’t add the club soda to the cocktail shaker with the other ingredients. Shaking it will make it go flat, and the bubbles are important! Add it at the end by pouring it gently on top of the drink. 
  
• Make a mocktail. Simply leave out the gin. The other ingredients taste pretty great together, all on their own.