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 gin |
| 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 |
Read about cocktail measures and measuring.
Review:
A Gin Fizz with pleasing rich raspberry notes.
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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