Christmas gin fizz
Item 1 of 1
This recipe from Nebojsa Kutlesic, head mixologist at Adam Gray's Skylon, produces an eye-catching cocktail, fit for any party or gathering. Infusing the gomme syrup with spices gives this cocktail a unique festive flavour.
First published in 2016
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Ingredients
Metric
Imperial
Christmas gin fizz
- 50ml of Tanqueray gin
- 1/2 lemon, juiced
- 1 egg white
- grenadine syrup
- caster sugar
- naturally light tonic
- ice cubes
Infused gomme syrup
- 500ml of gomme syrup
- 4 cloves
- 2 cinnamon sticks
- 2 star anise
- 3 cardamom pods
Garnish
SAVE RECIPE
Equipment
- Fine strainer
- Boston glass and shaker
- Hawthorne cocktail strainer
- Champagne flute
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
- 500ml of gomme syrup
- 4 cloves
- 2 cinnamon sticks
- 2 star anise
- 3 cardamom pods
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
- grenadine syrup
- caster sugar
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
- ice cubes
- 50ml of Tanqueray gin
- 1/2 lemon, juiced
- 1 egg white
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
- glacé cherries
- naturally light tonic
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