Best 20 Gin Fizz Recipes

SLOE GIN FIZZ COCKTAIL

Steps:

• Place 2 ice cubes in a highball glass. Set aside in the freezer.
• Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.

GIN-BERRY FIZZ

Steps:

• Muddle strawberries and sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

CANTALOUPE GIN FIZZ

Steps:

• Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint.
• Add the cantaloupe, lime zest and juice to a high-powered blender. Blend on high until smooth. Strain liquid into a measuring cup. Stir in agave.

RAMOS GIN FIZZ

Steps:

• 1. Combine sugar and 1 cup water in a small saucepan. Bring to a boil until sugar dissolves. Remove this simple syrup from heat and cool completely. Stir gin, lemon juice, lime juice, simple syrup, and orange blossom water together in a large pitcher. Refrigerate until chilled.
• 2. Pour 4 ounces of gin mixture, 1 cup of ice, and a splash of light cream into a cocktail shaker. Shake vigorously until frothy, about 30 seconds. Strain into a highball glass. Top with club soda and garnish with citrus slices.

THE ORIGINAL RAMOS GIN FIZZ

Steps:

• Fill a Collins glass with ice and set aside to chill.
• In a glass shaker, add all of the ingredients.
• Add ice to the shaker.
• Shake vigorously 50 times.
• Strain into the chilled Collins glass.
• Add Seltzer water until it froths just above the top of the glass.
• No garnish needed.

WATERMELON GIN FIZZ

Steps:

• Puree the watermelon. Strain (I do not strain, I simply use the puree); divide the juice among 4 TALL ice-filled glasses.
• Top each glass with 1 1/2 ounces gin, 2 tablespoons lime juice and 1/3 cup ginger ale (I use a little more soda).
• Garnish with the lime wedges.
• NOTE: I mix mine up to take to the pool by combining the puree, gin and lime juice in a container and then just take cans of soda. I find that this amount makes 5 LARGE drinks.

RASPBERRY GIN FIZZ

Steps:

• In a mixing glass, muddle red raspberries and framboise. Add Bombay Sapphire, egg white, and fresh lemon sour; shake with ice until well blended. Double strain into a Fizz glass and spritz with chilled seltzer water.

BLACKBERRY GIN FIZZ FLOAT

Steps:

• Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.
• Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

ORANGE GIN FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

CUCUMBER-INFUSED GIN-AND-GRAPEFRUIT FIZZ

Steps:

• Place cucumbers in a small pitcher. Mash with a muddling tool or a wooden spoon until cucumbers release juices and break down into small pieces. Add gin, cover, and refrigerate at least 12 hours and up to 3 days.
• Place ice in each serving glass. Pour 1 1/2 ounces cucumber-infused gin into each and top with soda. Stir once, garnish with cucumber slices, and serve immediately.

RAMOS GIN FIZZ

Steps:

• *Also called orange flower water; available in liquor stores and in the specialty foods section of some supermarkets.
• In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.
• Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.

CITRUS-BLOSSOM GIN FIZZ

Steps:

• For syrup:
• Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. (Can be made 2 weeks ahead. Cover and refrigerate.)
• For drinks:
• Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/4 cup cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired.
• **Market tip:**Lemon verbena is sold at nurseries and some farmers' markets. *A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores.

GIN-AND-GRAPEFRUIT FIZZ

Steps:

• Stir together marmalade, gin, and lemon juice in a pitcher to combine. Divide among ice-filled glasses, top with seltzer, and garnish with grapefruit wedges. Serve immediately.

RAMOS GIN FIZZ

Steps:

• Rub the rim of a highball glass with lemon and dip into sugar to frost. Combine all ingredients except the soda in a cocktail shaker and shake steadily until the mixture is thick and frothy. Strain into the prepared glass. Fill with soda. Alternatively, put the ingredients in a blender and blend at high speed for about a minute. Pour into the prepared glass and top with a dash of soda.

GIN, TEA, AND LEMON FIZZ

Steps:

• In small saucepan, bring 1 cup water to boil. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Chill overnight.
• Strain tea mixture into pitcher; discard tea leaves. Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend. Serve over ice.

GIN: SOUTHSIDE FIZZ

Steps:

• Muddle mint leaves and simple syrup in a mixing glass; add the gin and lemon juice; shake. Strain into a glass of ice and finish with club soda. Garnish: more mint.

DANISH GIN FIZZ

Steps:

• Pour the gin, cherry heering, kirsch, lime juice and sugar into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes.
• Gently stir in the soda. Garnish with a maraschino cherry and a slice of lime.

RAMOS GIN FIZZ - A GROWN UP MILKSHAKE RECIPE - (4.4/5)

Steps:

• Add all of the ingredients (except for the nutmeg) into a blender. Blend for 1 minute on high, until creamy and froth. Traditional this is serve in a tall glass and garnished with nutmeg. Cheers!

APPLE GIN FIZZ

Steps:

• In bottom of cocktail shaker, muddle chopped apple with muddler or end of wooden spoon. Add gin, lemon juice and powdered sugar.
• Fill cocktail shaker with ice; shake until blended. Pour into lowball glass filled with ice, straining out apple and ice. Add enough carbonated water to fill glass. Garnish with apple slices.

RAMOS GIN FIZZ

Steps:

• In bottom part of cocktail shaker, combine first 6 ingredients. Blend with stick or immersion blender for 30 seconds. Partly fill highball or old-fashioned glass with three or four large ice cubes. Pour in drink. Top with soda. Garnish with orange wedge.