Cantaloupe Gin Fizz Recipes

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

Steps:

• Add the aquafaba, gin, lemon juice, pastis and simple syrup to a cocktail shaker filled with ice and shake very hard for 30 seconds. Strain over a chilled rocks glass filled with ice and top with a little club soda and the bitters.

Steps:

• Place the peeled cucumber slices, mint, cilantro and sugar in a cocktail shaker and muddle. Add the lime juice and gin. Fill the shaker halfway with ice and shake vigorously for 1 to 2 minutes (this seems like a long time, but it's essential).
• Fill a cocktail glass with fresh ice. Strain the drink into the glass, top with the club soda and garnish with a cucumber slice.

Steps:

• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.
• In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.