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 

Food & Wine
July 2012

Gallery

Credit: © Lucas Allen

Recipe Summary

Yield:
Makes 1 Drink
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement
Advertisement