#ginfizzvariations

[jollybartender]

Grand Royal Fizz

Now that I'm focusing on Fizzes right now, there's no reason not to do the Grand Royal Fizz. It's been so hot and a Fizz, even a creamy one, will cool you down and relax your brain quickly. This Fizz differs from many others by having no egg. Instead there is half-and-half and orange juice. I fresh squeezed all the juice for this drink so it was amazingly fresh tasting!

See the recipe on my website.

[jollybartender]

Georgia Peach Fizz

Here comes another Fizz variation, this one is a mash up of a Brandy Fizz and a Georgia Peach. I used Bird Dog peach whiskey here instead of peach brandy, which is a fine substitution. Most peach brandy is flavored brandy, not a brandy made from peaches, so the flavor is mostly the same. Strangely, and very fitting in a culinary sense, creme de bananes is also in the recipe. Which is fine. I love that banana can add richness without tasting like a different fruit. My change is to use MurLarkey banana whiskey--probably their most versatile flavored whiskey. The rest is typical Fizz ingredients, lemon, soda and sugar.

See the recipe on my website.

[jollybartender]

Silver Stallion

This is the strangest Fizz I've ever seen. It's blended, it includes ice cream, it is packed with lime juice too! And it is also so good, I can't even describe that tangy frozen cream flavor. I wondered a bit about going full-flavored with the gin selection. With Copper Fox Vir Gin you could have a real flavor bomb of a creamy Fizz. But usually when gin and cream are involved, I err on the side of mellowness. So Filibuster Dual Cask gin gets my vote. It has oak and really subdued botanicals. They don't stick out or draw your attention when you are enjoying a dessert drink. I wouldn't use it in a majority of Fizzes where it gets lost against so much citrus, but here it was quite good.

See the recipe on my website.

[jollybartender]

Merry Widow Fizz

There's something very French and very cafe about the Merry Widow Fizz. It could be that it is a Dubonnet Rouge based cocktail, like a fizzy wine spritzer. But it could also be the low alcohol content and the way that such a fizzy drink can be enjoyed sitting outside on a boulevard cafe table in the afternoon. It is refreshing and rather satisfying and unlikely to make you feel tipsy. It is just so relaxing.

See the recipe on my website.

[jollybartender]

Diamond Fizz

The Diamond Fizz is pretty similar to the London French 75 except that it is served long and on the rocks. The concept is the same. I think that the cocktail is good simply because it is stronger than you   expect, which may be why it rates as a "diamond." It is also sparkly. I picked Hendrick's gin for no other reason than it's diamond-shaped label, but it did help to class up this cocktail a bit. The sparkling wine, this dry Circova, is really the dominant flavor though. It almost doesn't come across as a gin drink anyway. It is like a sparkling lemonade with a huge punch.

See the recipe on my website.

[jollybartender]

Bird Of Paradise

This is a pretty simple gin fizz drink that, with a little color, masquerades as a tiki cocktail. Serving it in a tall glass accentuates the bold color of the grenadine used to sweeten this cocktail. It looks like it could be a jungle bird. Homemade grenadine means that the flavor is drier than it would be if you used Rose's grenadine. That's not a bad thing, but it lacks the color that is sometimes desirable from Rose's.

See the recipe on my website.

[jollybartender]

Chicago Fizz

This Fizz drink is best served very tall, like a Chicago skyline. This fizz, like most Chicago drinks, is a little different from its family of cocktails. First, it is the only Fizz I know of that uses rum. Gold rum is really a blend of rums defined only by its color. I used a mix of Cruzan 151 and Buzzard Point, both of which are flavorful blends. There's also port in this cocktail, which makes it pretty and pink and sort of fruity, beyond the typical lemon juice bite of a typical Fizz.

See the recipe on my website.

[jollybartender]

Gin Daisy

The Daisy is a sweet grenadine and lemon fizz drink. The booze you use is up to you, so it is named after the choice of liqueur. Everyone loves a Daisy, it's stronger than it looks with 3 ounces of hard liquor. The gin version is more approachable than other ones.

See the recipe on my website.

[jollybartender]

Golden Fizz

The Golden Fizz fits in the spectrum of Fizz cocktails exactly where the word "golden" typically applies. Silver Fizzes have egg white. Golden ones have the yolk. And since lime is the citrus here, i'm guessing the lemon slice garnish is really about aesthetics more than flavor. You have to use an interesting gin here to stand up to the citrus (lime juice) and that funky thickness of egg yolk that can take on a smell of its own if your gin doesn't add flavor to it. Here's MurLarkey ImaGination--a deep and satisfying gin with 12 botanicals that take charge of your tongue throughout the sip.

See the recipe on my website.

[jollybartender]

Apricot Fizz

This is a basic Fizz recipe using my homemade apricot brandy that I made at work. It's probably the best spirit infusion I've made because it tastes like ripe apricots and the cheapness of the brandy is completely fixed. Now it tastes like fine cognac spirit. You can pretty much do a Fizz with anything, so it stands to reason that apricot brandy would work well. The whole recipe seems designed to make it easy to do for bar service with minimal tools and ingredients, with sugar syrup and stirring. There's no egg in this drink, but you could do that...[plans for the future].

See the recipe on my website.

[jollybartender]

New Orleans Gin Fizz

If you are drinking a Fizz made with half-and-half and an egg white and someone throws a plastic bead necklace at you, you must be in New Orleans. That's how it works, right?

New Orleans is a cocktail Mecca known for taking cocktail a little farther than the standard ingredients usually indicate. In this case it is an extra tart helping of lemon and lime juice. The astounding thing about this is that this much citrus should curdle the cream, except that the egg white is designed to keep the drink tart and dry and add to a creamy fizz that tastes impossible: New Orleans makes the impossible happen.

2 oz. gin (MurLarkey ImaGination gin used)

1 oz. lemon juice

1 oz. lime juice

1 tsp. sugar syrup

1/2 oz. half-and-half

1 egg white

sparkling water

lime slice

Combine all ingredients except sparkling water and lime slice in a shaker with ice. Shake to chill, then remove the ice and shake again to add foam. Strain into a chilled Collins glass full of ice and top with soda before garnishing with the lime slice.