The Celine Fizz is another riff from bartender Phil Ward of Death & Company fame, updating the classic Ramos Gin Fizz,. St-Germain (an elderflower liqueur) brings a lovely floral note to the velvety texture and tart- sweet effervescence of this elegant riff on a standard Fizz. The New Orleans’s Ramos, notorious for taking an inordinately long time to dry shake the egg white to create a foam column rising above the rim of your collins glass, and is no joke. I got my upper body workout for the day when I made this one. Tip: have your ingredients as cold as possible, and put the coil from your strainer in the tin when shaking. Here we use Plymouth Gin, St-Germain elderflower liqueur along with the sour and sweet elements of lemon, simple syrup, and finally, that all-important egg white.
Ingredients
- 2 oz Gin Preferably Plymouth
- 1/2 oz Fresh Squeezed Grapefruit Juice
- 1/2 oz St-Germain
- 1/4 oz Simple Syrup
- 1/4 oz Fresh Squeezed Lemon Juice
- dash Of Orange Bitters
- 1/2 oz Chilled Club Soda
Method
- In a cocktail shaker, combine the gin, St-Germain, Fresh Squeezed Grapefruit Juice, simple syrup, Fresh Squeezed Lemon Juice, orange bitters, shaker coil, and egg white and shake well.
- Add ice to the shaker and shake again.
- Strain the cocktail into a chilled fizz glass or flute.
- Place glass in freezer for ten minutes.
- Poke a hole in the middle with your straw, then gently pour club soda down the hole.
- A column of foam should rise above the top of the glass.
- Pinch the grapefruit twist over the drink and rub it around the rim of the glass, drop in or discard.
Equipment
- Peeler or Knife
- Citrus Press
- Shaker
- Hawthorne Strainer
