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This recipe from Nebojsa Kutlesic, head mixologist at London's Skylon, produces an eye-catching cocktail - fit for any Christmas party or gathering. Infusing the gomme syrup with spices gives this cocktail a unique festive flavour

Method
1.
To infuse the gomme, add the syrup to a pan with the spices. Bring to the boil, remove from the heat and allow to cool
Gomme syrup
This syrup can be bought from speciality stores, but is also simple to make at home. Combine 2 parts sugar with 1 part water in a pan. Bring to the boil, remove from the heat and stir to dissolve. Allow to cool before storing in a bottle. This will last for up to 3 months
2.
Prepare the glasses in advance by freezing, adding a dash of grenadine and swirling to coat. Sprinkle with caster sugar and place back in the freezer until required. Alternatively, dip the rim of the glass in grenadine followed by the caster sugar to coat the rim
3.
Fill a shaker to halfway with ice cubes. Add the gin, 15ml of infused gomme syrup, lemon juice and egg white. Seal with a lid or Boston glass and shake hard for 30 seconds
4.
Use a Hawthorne strainer to hold back the ice and pour through a fine strainer into the prepared champagne flute. Top up with the the tonic and garnish with glacé cherries and serve
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Ingredients

Christmas gin fizz

  • 50ml of Tanqueray gin
  • 1 egg white
  • 1/2 lemon, juiced
  • Fever-Tree naturally light tonic
  • grenadine syrup
  • caster sugar
  • ice cubes

Infused gomme syrup

Garnish

Equipment

  1. Champagne flute
  2. Hawthorne cocktail strainer
  3. Boston glass and shaker
  4. Fine strainer

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Skylon restaurant shares a delightfully festive cocktail, pairing gin with spices and tonic

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