Gin Fizz Recipes

Steps:

• Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more ice and top up with sparkling water. Garnish with a lemon slice.

Steps:

• Place 2 ice cubes in a highball glass. Set aside in the freezer.
• Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.

Steps:

• Fill a cocktail shaker with ice. Pour in gin, half and half, lemon juice, and lime juice. Add sugar, egg white, orange flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.

Steps:

• Fill a glass with ice. Add the cantaloupe syrup and gin and stir for 10 to 15 seconds. Top with a splash of seltzer and stir once again. Garnish with a sprig of mint.
• Add the cantaloupe, lime zest and juice to a high-powered blender. Blend on high until smooth. Strain liquid into a measuring cup. Stir in agave.

Steps:

• For the honey simple syrup: Combine the honey with 1/2 cup water in a small saucepan and bring to a boil over medium heat. Turn down to a simmer and cook until the honey completely melts, 2 to 3 minutes. Remove from the heat and chill completely before using. Store in an airtight container in your refrigerator for up to 10 days.
• For the cocktail: Muddle the chopped apple in a cocktail shaker. Add the gin, 1 teaspoon simple syrup, lemon juice and egg white. Shake vigorously until frothy, 1 to 2 minutes. Add ice to the cocktail shaker and shake again until chilled. Strain into martini glasses, then top each with a splash of club soda and garnish with the apple slices. Enjoy!

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:

• blend all ingredients, except soda, in a blender or shake by hand for minutes.
• strain into a highball glass, and then fizz in some soda.

Steps:

• Muddle strawberries and sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

Steps:

• Pour the sloe gin, lemon juice and sugar syrup into a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold, then strain into a tall glass filled with more ice. Top up with sparkling water and stir gently. Garnish with a lemon slice and a blackberry.