Name: Juniport Fizz
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Tawny port; 22.5 ml Lemon juice; 15 ml Sugar syrup (2:1); Soda from siphon

Serve in a

Fizz or Highball (8oz to 10oz)

Ingredients:
1 1/2 fl oz	Hayman's London Dry Gin
1/2 fl oz	Cockburn's Tawny Eyes Port
3/4 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
Top up with	Soda from siphon
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Read about cocktail measures and measuring.

Garnish:

Mint sprig

How to make:

SHAKE first 4 ingredients with ice and strain into empty chilled glass. TOP with soda from a siphon.

Allergens:

Recipe contains the following allergens:

Cockburn's Tawny Eyes Port – Sulphur Dioxide/Sulphites

Review:

This straightforward fizz benefits from the unusual combination of gin and port.

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History:

Created in 2007 by Julian de Feral at Milk & Honey, London, England.

More cocktails by Julian de Féral

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.