“I don’t know whether to drink this or dab it behind my ears.” So said a friend last weekend when I handed him his first gin fizz. Made correctly, the gin fizz is an ethereal drink, an aromatic, ultralight concoction whose pleasures lie at the intersection of our senses of taste and smell. (Made carelessly, though, it’s a nasty gin milkshake that could put you off gin – and milkshakes—for a good long time.) The heady aroma of orange blossoms mixed with the gin’s botanicals leads you to inhale deeply, eyes closed, before the first sip. As the sparkling, lightly creamy liquid fills your mouth, you taste the fresh citrus, and, as you swallow, there’s the crisp finish of gin. Heaven. (Can you tell I really like this drink?) It’s origins are in 19th century New Orleans, and it’s traditionally a brunch drink, but I love it on warm afternoons too.
The ingredients seem a little odd to the uninitiated, but give it a try. The keys to success are keeping it light and dry –use a light hand with the cream and simple syrup and finish the glass with a good dose of soda water. The only exotic ingredient is orange flower water, which is inexpensive and relatively easy to find (e.g. $3.49 at bevmo.com). Some recipes list this as optional, but it really isn’t.
Recipe
(for two drinks)
2-3 oz. good gin (Gin is not a good opportunity to economize when stocking your bar.)
½ oz. simple syrup (To make simple syrup, just combine equal amounts of sugar and hot water, then cool before using and store refrigerated.)
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. cream
1 raw egg white
2 dashes of orange flower water
ice
soda water
oranges slices for garnish
Put everything except the soda into a blender with a scant cup of ice. (Don’t overdo the ice – you want the finished drink to have some suspended ice chips, but not the consistency of a slushy.) Buzz it until the mixture is frothy and smooth, pour into tumblers or white wine glasses, top with a good splash of soda water, and garnish with an orange slice. Dab a little behind each ear, and serve immediately.
