Cheers to the start of 2025 and my first cocktail post of the new year! This drink is like a frothy gimlet (gin, lime juice and sugar) and also reminds me of my favorite drink – Ramos Gin Fizz.
Ed was happy to find an alternative to a Ramos Gin Fizz as making it requires a minimum of three minutes of shaking. That’s a lot of work for a cocktail. Needless to say we don’t have them very often.
The key to the Midnight Fizz (and other fizz cocktails) is an egg white and a double shake. The first step is a dry shake (no ice) which helps achieve the frothy egg white cap. The second step is a traditional ice shake to chill it.
I recommend a mild, not too juniper-focused gin for this drink. I used Citadelle which is a French gin. For orange liqueur, I used Cointreau for its crisp orange flavor. You can also use triple sec.
Traditionally fizzes are served in a Collins or fizz glass (both are similar to a highball glass) without ice. I served this in a Nick and Nora glass (a coupe glass works too) as I like more surface area for the froth. You can also serve it over ice in an old fashioned glass.
However you serve it, I hope you enjoy it as much as I do. It’s ideal for a festive occasion or any time you’re looking for something a little special.
| Midnight Fizz | Print |
- 2 ounces mild gin
- ¾ ounce fresh lime juice
- ½ ounce simple syrup
- ½ ounce orange liqueur, such as Cointreau or triple sec
- 1 large egg white
- Seltzer, chilled
- In a shaker, combine the gin, lime juice, simple syrup, orange liqueur and egg white. Cover and shake vigorously for 10 seconds.
- Add ice to the shaker, cover again and shake vigorously until chilled and well frothed, about 10 to 15 seconds more.
- Double-strain into a glass (Nick and Nora, coupe, small Collins or fizz glass) without ice.
- Top with soda water.
- Serve immediately.
* You can also serve it over ice in an old fashioned glass.
Source: Variation on recipe from New York Times Cooking
Leave A Comment