The first time I tasted a gin fizz was a few years back at Eastern Standard, one of our favorite restaurants in Boston. I was a little hesitant at first after hearing one of the ingredients was a raw egg white, but I’m a firm believer in always trying something once! Needless to say, I became instantly hooked. Mixed with the gin and lemon juice, the otherwise unpleasant looking egg white becomes frothy and smooth like meringue and doesn’t taste like egg at all. It’s quite a fabulous looking cocktail and rather light and refreshing.
Of course, I had to add my own twist and I dare say it’s one of the tastiest cocktails I’ve ever had. The addition of Chambord (a delicious black raspberry liqueur), a sprig of rosemary, and sprinkles of golden sugar and this classic becomes a festive treat for the holidays. Plus, it’s just the prettiest shade of purplish-pink, isn’t it?! Keep reading for the recipe!
- 1 oz. gin
- 1 oz. Chambord
- 2 oz. cranberry raspberry juice
- 1 oz. simple syrup
- ½ oz. freshly squeezed lemon juice
- 1 raw egg white
- 1 sprig rosemary
- gold sugar for sprinkling
- 1. Place all wet ingredients in shaker with no ice and shake vigorously for about 15 seconds.
- 2. Add a handful of ice cubes to the shaker and shake again for another 15 seconds.
- 3. With a strainer on your cocktail shaker, pour into your cocktail glass, making sure to let the foam settle on the top.
- 4. Top with rosemary sprig and sprinkle with gold sugar!