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.
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.
Here is another gin sour I keep in frequent rotation for my evening drink that comes from the PDT Cocktail Book I keep in frequent rotation for my evening drink. You must use a good quality cherry for this to work! I’ve tried this with many different gins, and it plays well with your classic London Dry as well as softer Plymouth. The cherry taste definitely reaches the stratosphere between the Luxardo liqueur and the muddled fruit.
