Orange Blossom Gin Fizz Recipes

CITRUS-BLOSSOM GIN FIZZ

Steps:

• For syrup:
• Mix 2 cups water, sugar, and lemon verbena, if desired, in medium saucepan. Using vegetable peeler, remove peel (colored part) from orange and lemon; add peel to saucepan. Bring sugar mixture to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool completely. Stir in orange-flower water. (Can be made 2 weeks ahead. Cover and refrigerate.)
• For drinks:
• Combine 6 tablespoons syrup, 3 cups ice, 1/4 cup gin, 1/4 cup cream, 2 egg whites, and 2 tablespoons lemon juice in blender. Blend until smooth and foamy. Divide among 4 glasses. Repeat with 6 tablespoons syrup and remaining ice, gin, cream, egg whites, and juice. Sprinkle drinks with nutmeg; garnish with lemon verbena sprigs, if desired.
• **Market tip:**Lemon verbena is sold at nurseries and some farmers' markets. *A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores.

ORANGE BLOSSOM GIN FIZZ

Steps:

• Using a cocktail shaker with both the strainer and solid top, fill the cocktail shaker 2/3 full with ice. Add all of the ingredients except the chilled soda water. Secure the top onto the shaker and shake the shaker as hard as you can for thirty seconds. Change hands and shake again for thirty more seconds. If you're using a pasteurized egg white, take a deep breath and shake again for thirty seconds (pasteurized egg whites take longer to foam up than unpasteurized).
• Strain into a cocktail coupe (you may need to remove the shaker top and spoon the foam onto the top of the drink) and top with chilled soda water. Serve immediately.

ORANGE BLOSSOM FIZZ

Steps:

• Begin with vanilla simple syrup (make ahead of time).
• Bring water to a simmer in a small saucepan over medium-high heat, add sugar and stir until it fully dissolves into the water. Remove pan from heat and set aside to cool - stir in vanilla extract as syrup cools.
• Once at room temperature, pour syrup into a 1 pint bottle or jar, seal tightly, and refrigerate until ready to use (unused syrup will last up to 2 months if refrigerated).
• Run an orange wedge around rim of a highball glass (this helps sanding sugar stick to it).
• Pour sanding sugar into a small shallow bowl; place glass rim-down in the sugar and twist until sugar clings to rim.
• Fill a cocktail shaker with ice - add gin, orange juice, orange blossom water and simple syrup; cover and shake vigorously; strain into an ice-filled highball glass and top with club soda.
• Garnish with an orange wedge and serve immediately in tall glass with sipping straw.
• * https://www.amazon.com/Nielsen-Massey-Orange-Blossom-Water-Ounces/dp/B00F3D0PZY/ref=sr_1_2_a_it?ie=UTF8&qid=1466971498&sr=8-2&keywords=Nielsen-Massey+orange+blossom+water

RAMOS GIN FIZZ

Steps:

• Fill a Collins glass with large cold ice cubes and add the club soda. Place the glass in the freezer. Combine the gin, juice, syrup, orange blossom water, egg white, and cream in a mixing glass. Add large cold ice cubes and shake vigorously for at least 2 minutes to make sure that the cocktail has sufficient texture and frothiness. Strain carefully into the prepared Collins glass.
• tasting notes
• Dominant Flavors: orange blossom and juniper
• Body: creamy, rich mouthfeel
• Dryness: medium to off-dry
• Complexity: medium to high
• Accentuating or Contrasting Flavors: floral notes and citrus mixed with sweet cream
• Finish: short, citrus followed by fragrant orange oils
• Glass: Collins