Bird of Paradise Gin Fizz

Difford's Guide

Serve in a

Highball (max 10oz/300ml)

Photographed in a

Libbey Levitas 6.75oz

Garnish:

Red rose petal

How to make:

SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.

As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.

2 fl oz Portobello Old Tom
1 fl oz Lime juice (freshly squeezed)
1/2 fl oz Raspberry (framboise) sugar syrup
3 drop Orange flower/blossom water
2/3 fl oz Pasteurised egg white
Top up with Thomas Henry Soda Water
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Review:

A Gin Fizz with pleasing rich raspberry notes.

Gentle
Boozy
Sweet
Dry/sour

History:

Adapted from a recipe in Charles H. Baker's 1939 The Gentleman's Companion, a book of travel memoirs and recipes. He discovered this "Colourful, eye-filling experience" of a libation at the Strangers Club in Colon, Panama.

Nutrition:

There are approximately 189 calories in one serving of Bird of Paradise Gin Fizz.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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