Even though we aren’t quite tropical around here right now, this Gin Fizz Tropical from The Slanted Door: Modern Vietnamese Food sounded and was perfect for cocktails last Saturday night. Yes, once again we turned to a book that features amazing Vietnamese food, to try another one of the cocktails! Can’t help it, the cocktail section (along with every other section) in the book is amazing.
Once we found some Pineapple gum syrup from Liber & Co – we were good to go. I think this pineapple gum syrup really adds to the creamy mouthfeel of this cocktail – so good! We slightly adapted the recipe to use a different type of gin and our own homemade orgeat.
- 1 ounce soda water
- 2 ounces gin, such as Plymouth
- 1 ounce lime juice
- 1/2 ounce orgeat
- 1/2 ounce pineapple gum syrup
- 1/2 ounce egg white
- lime slice, for garnish
- mint sprig, for garnish (we didn't have any)
- Chill and 8-ounce fizz glass and add the soda water to it. In a mixing glass, combine the gin, lime juice, orgeat, pineapple gum syrup and egg white. Shake for about 10 seconds without ice (to emulsify the egg white), then add 3 or 4 large ice cubes to the shaker and shake for an additional 15 seconds. Strain through a fine mesh strainer into the fizz glass with the soda water. Wait for about 20 seconds for the foam to thicken and then add the lime slice. Pull the mint sprig through the middle to garnish.
- Makes 1
It’s time for a second Tipsy Tuesday, please link up below and grab my button from the side bar or just link back to here. Thanks!
My favorite from last week:
The Gin Sage Martini from I’m Bored Let’s Go!
So, link up below for Tipsy Tuesday!
Please join me for Tipsy Tuesday.