The intro to this cocktail recipe from Gideon Bosker’s Atomic Cocktails book reads: “Gin fizzes are usually served in the late morning, when offshore Louisiana breezes are flavoured with musky brine from the bayou and the languor-inducing heat requires every molecule of energy just to breathe. A traditional fizz uses lemon and lime juice; ours has both, plus a taste of orange to transport you to a gumbo dreamland.”
Hello, I’m here now and ready to try this.
Light, with a citrus kick, and easy to knock back any time of day.
I learned and discovered a few things while making this recipe that I thought would be worthwhile passing on to you:
- You can drink gin for breakfast.
- Agave syrup will substitute perfectly well for sugar syrup in a cocktail.
- A garnish goes a long way in making you feel like you’re drinking something special. I almost felt like I was on vacation while sipping one of these at home.
- Number 2 above will change your life. You can now make any and every cocktail that calls for homemade sugar syrup with something that’s probably still in your pantry from your last low GI diet attempt.
This garnish really tops off the drink rather nicely, don’t you think? Bar quality libations at The Lit Kitchen…you should join me sometime to sample a few.
These are really easy to drink. No wonder they serve these before lunch in the south. I didn’t let the fact that I live in a cold climate stop me, though. The fresh lemon and lime juice, along with the effervescence of the club soda, takes this cocktail a notch above your basic gin and tonic, or just using a basic lemon lime soda. Its citrusy brightness will surprise you.
A light refreshing drink that can be served any time of day. If you're not a gin drinker, I would suggest making this with vodka. The citrus flavours make this very appealing and very easy to drink.
From Atomic Cocktails: Mixed Drinks for Modern Times by Karen Brooks, Gideon Bosker and Reed Darmon.
Ingredients
- For the drink:
- 9 ice cubes
- 2 ounces gin
- 1/2 ounce fresh lime juice
- 1 ounce fresh lemon juice
- 1/4 ounce Cointreau or Triple Sec
- 1/2 ounce sugar syrup or agave syrup
- 2 to 3 ounces of chilled club soda
- For the garnish:
- 1 lime wedge
- 1 maraschino cherry
- 1 thin slice lemon peel
Instructions
- Chill a highball glass.
- Fill a cocktail shaker with 6 ice cubes and add the gin, lime juice, lemon juice, Cointreau and syrup. Shake vigorously to blend and chill.
- Fill the chilled glass with the remaining ice cubes. Strain the mixture into the glass and add enough club soda to reach the top.
- To garnish: With a plastic sword toothpick, skewer the lime wedge, cherry and lemon peel and decorate the rim of the glass.
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