Cocktail Redux: White Gin Fizz

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Light, frothy and classic—sounds like the elements of an after-work summer cocktail trifecta.

Tony Conigliaro, an award-winning bartender and co-founder of an experimental drink collective in London called The Drink Factory, has just the drink in his new book The Cocktail Lab. His White Gin Fizz is one of the simpler cocktails in a book filled with high concept concoctions made using techniques borrowed from the molecular gastronomy movement. The Dirty Martini by the Sea, for instance, involves infusing vodka with the flavor of seaweed by cooking it sous vide in a bain-marie. (Confused yet? Don’t fret; just drink it.)

Based on the classic Silver Gin Fizz, which uses egg white, Conigliaro’s version uses lemon sorbet for a lighter, smoother effect. “This simple modification of one ingredient in an already fantastic recipe results in a perfectly balanced and refreshing fizz,” writes Conigliaro.

White Gin Fizz

Ingredients
50 ml (1 1/2 oz) gin
25 ml (3/4 oz) fresh 
lemon juice
10 ml (2 tsp) sugar syrup
1 scoop of lemon sorbet, store-bought or homemade (recipe below)
Soda water, to top
Orange slice, to garnish

1. Shake all the ingredients except for the soda and orange slice in a cocktail tin and strain into a highball or rocks glass.

2. Top with soda water and gently stir. Garnish with an orange slice.

Homemade Lemon Sorbet
Yield: 500 ml (17 oz)

Ingredients
180 ml (3/4 cup) mineral water
240 ml (1 cup) sugar syrup
120 ml (1/2 cup) fresh lemon juice
Grated zest of 1 lemon
2 fresh egg whites

Equipment
Measuring pitcher
Pan
Induction heater
100-micron Superbag
Shallow container
Mixing bowl
Whisk

1. Heat the mineral water in a pan on an induction heater and add the sugar.

2. Simmer and stir until the sugar has dissolved, then add the lemon juice and grated zest.

3. Continue to simmer and stir for several minutes and then take off the heat.

4. Once cool, strain through a Superbag into a shallow container.

5. Beat the egg whites with a whisk and fold into the mix.

6. Place in a freezer for up to 3–4 days before use.


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'The Cocktail Lab' by Tony Conigiaro
  • Book Cover