Rhiannon Enlil uses the unlikely but terrific combination of crème de cacao and ginger liqueur in place of the classic Gin Fizz’s simple syrup. She also omits the orange flower water and subs out the club soda for cold ginger beer.
Slideshow:Delicious Fizzes and Flips
3/4 ounce fresh lemon juice
1 large egg white
2 ounces gin, preferably Plymouth
1/2 ounce crème de cacao
1/2 ounce ginger liqueur
1 1/2 ounces chilled heavy cream
1 1/2 ounces chilled ginger beer
1 orange twist, for garnish
How to Make It
In a cocktail shaker, combine the lemon juice and egg white and shake well. Add ice and the gin, crème de cacao, ginger liqueur and heavy cream and shake again. Pour the ginger beer into a chilled collins glass, then slowly strain the drink into the glass. Garnish with the orange twist and serve with a straw.
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