The gin fizz! First appearing in Jerry Thomas's Bartender Guide in 1887, and becoming widely popular in America between 1900 and 1940's, before becoming popular internationally from the 1950's.
It was an apparent favourite of John Dillingers (depression-era American bank robber, played by Johnny Depp in Public Enemies). And it's a cocktail that is as popular today, albeit with many varieties.
The typical gin fizz contains just four ingredients; gin, lemon juice, sugar and soda. Add egg white and you have yourself a Silver Fizz.
Add Norfolk Brew 'Lemon and ginger' tea syrup and Norfolk bathtub gin and you have yourself a Silver Norfolk Gin Fizz!
Keeping true to our roots, we've used a vegan alternative to egg whites in this recipe, but you can use egg whites or even try it with aquafaba, which would work well. This cocktail is also refined-sugar free, using a touch of honey or agave for sweetness.
FOR THE COCKTAIL
- 50ml Norfolk Gin
- 25ml lemon juice
- 3 lemon & ginger tea bags (we used Norfolk Brew)
- 200ml hot water
- 5/10ml honey or agave (depending on how sweet you like it)
- 1 egg white or our fave Ms. Better’s Miraculous Foamer
- Splash of soda
- Put the tea bags in a teapot and pour over 200ml of boiling water. Stir, then set aside to steep for 5 mins. Stir again, then remove and discard the tea bags.
- Stir local honey (good for hay fever sufferers) or agave if you're vegan, then set aside to cool to room temperature.
- Add the gin, lemon juice and 25ml of the cool lemon and ginger tea to a shaker. Add in one egg-white or 2 drops of Ms Better’s foamer and vigorously dry-shake (without ice) for about 15 seconds.
- Add 3 or 4 ice cubes and shake vigorously until well-chilled.
- Double-strain (use a strainer to stop the ice cubes, and a second strainer or sieve to catch any finer parts) into a chilled tall glass, or if you are feeling fancy, a nice coupe.
- Decorate with some edible flowers from your garden.
Check out the recipe along with other features on organic food, arts and entertainment at The Luminaries Magazine.