Name: Fitzgerald
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); 3 dash Aromatic bitters; 2 drop Saline solution 4:1

Fitzgerald
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Serve in an Old-fashioned glass

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 dash	Angostura Aromatic Bitters
2 drop	Saline solution 4:1 (20g sea salt to 80g water) optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon slice wheel.
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with lemon slice wheel.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

A Tangy and fresh Gin Sour without the egg white. A juniper heavy gin and dashes of bitters are key to the success of this sour.

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Variant:

Bramble
Earl Grey MarTEAni
Fallen Angel
Gin Basil Smash
Gin Fix
Gin Fizz
Gin Punch No. 1
Gin Sling
Gin Sour
Gin Twist
John Collins

History:

Adapted from a recipe created in the early 1990s by Dale DeGroff at the Rainbow Room in Manhattan, New York City.

FITZGERALD*
I came up with this one the fly one busy shift at the Rainbow Room Promenade Bar, when a customer who was bored with his regular summer libation (Gin and Tonic) asked me for a new gin drink for summer. The drink has appeared on craft menus around the world thanks to the Internet. We all have love-hate relationship with the internet; list this one under love.
Dale DeGroff, The New Craft of the Cocktail, 2020

More cocktails by Dale DeGroff

Nutrition:

One serving of Fitzgerald contains 162 calories

Alcohol content:

1.1 standard drinks
17.46% alc./vol. (17.46° proof)
15.4 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 19 comments for Fitzgerald.
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Ni Po

25th February at 22:25

Angostura, I think, I optional. Just made it without angostura and it is absolutely great

Ni Po

25th February at 22:11

I have already tried it with tenqueray gin and vaious proportions of sugar and angsotura.
This is absolutely must try thing. Although it requires fine-tuning of proportions. I personally liked it with less sugar, and much less angosutra because it kills taste of pine that gin gives

Ethan Avril

29th July 2024 at 18:33

I’m an amateur so don’t mind me but I have being trying do to it twice with the same ingredients but I get it orange… Any idea why and how I can fix that??

Luigui Moterani

21st August 2024 at 16:45

You have to adjust the amount of Angostura. That's what gives the cocktail the color since both gin and lemon are translucent.

Avery Garnett

29th February 2024 at 18:42

Gorgeous. Just gorgeous. I definitely think it needs a little less sugar (or to go up to 60ml/30ml gin/lemon) and the angostura is a must.

Dave Smith

25th September 2024 at 01:24

Tried this proportion and it is a little sour. But I need to watch sugar intake so it works for me !

John CARR

7th January 2024 at 11:12

Tangy and refreshing. Mine went down in a couple of glugs! Dangerous!

Chris Brislawn

25th September 2023 at 04:48

Made it with Drumshanbo Irish Gin in honor of F. Scott Fitzgerald's birthday. "This Side of Paradise" is the book that convinced me I wasn't missing anything by not attending Princeton. Didn't understand the call for Angostura bitters in a gin sour, though, so I used Fee Bros. West Indian Orange Bitters with very good results.

Myxo Gastrid

19th July 2023 at 22:46

Made one with a local dry gin and some mugolio/pinecone syrup I made, thinking it would be a good way to highlight the pine flavor. It was perfect! Great drink, I think I prefer my gin sours without the egg white.

Kate Catanese

3rd March 2023 at 04:59

Excellent cocktail, made it to serve with a salmon with red curry sauce. Excellent acidity to cut the fattiness of the meal. I agree with the other commenter who suggested reducing the sugar slightly.