- 2 1/2 parts Australian Gin
- 2 parts Cream
- 1 1/2 parts Simple Syrup
- 1 part Freshly squeezed lime juice (keep the skin for decoration)
- 1 egg white from a free range egg
- Soda water
- Pour the Australian Gin, cream, simple syrup, lime juice and egg white into your shaker.
- Dry shake without ice.
- Now fill the shaker with ice. Shake, shake and shake again … more than you usually would so the egg white and cream are well mixed, and your drink is silky smooth.
- Strain into a tall glass or coupe with ice
- Top up with soda – Beware of a potential Gindu Fizz explosion
Gindu Fizz – a modern twist to an old favourite.
Based on the New Orleans Gin Fizz of the late 1800’s, this classic cocktail will impress your guests with its exploding head, but delight them with a zesty, creamy flavour and silky finish.
The New Orleans Gin Fizz is also known as the Ramos gin fizz was named after its creator Henry C. Ramos in New Orleans. The cocktail became so popular in the early 1900’s that at the 1915 Mardi Gras, there were 35 bartenders shaking all day and they still couldn’t keep up with the demand. It would often take two or three bartenders taking turns shaking until it hurts before the drink was considered ready.
After prohibition came to an end the famous recipe was sold to the Fairmount Hotel in New Orleans where it was trademarked and later shared with other hotels around the US.
Tips / Additional Notes
Soda can be your friend or your worst enemy, beware as you add soda to this drink it will rise quickly!!! And when we say shake this and shake it more and shake again, we literally mean shake it until it hurts and then some more. The more it is shaken the silkier and smoother the cocktail will be. Delicious!