We've already shared a recipe for the Ramos Gin Fizz. This ain't that.
The standard Gin Fizz has a history that dates back to the late 1880s when six versions of the "fizz" were included in Jerry Thomas' Bartender's Guide (the first cocktail book published...pretty cool stuff). The Gin Fizz grew in popularity, with many variations on the standard.
To make the basic gin fizz, you really only need four ingredients; gin, lemon, sugar and club soda. Once you start adding other ingredients like egg whites or cream, you have entirely new versions with different properties. An egg yolk makes a Golden Fizz, a whole egg makes a Royal Fizz, champagne in place of club soda makes a Diamond Fizz...and so on. This version is essentially a Silver Gin Fizz, but we've made it with something special - a gin like no other.
St. George Spirits makes three distinct gins (available individually or as a set of three little bottles); Terroir Gin, Botanivore Gin and Dry Rye Gin. The latter, Dry Rye Gin, is the key to this Dry Gin Fizz. As the name might suggest, it starts with 100% pot-distilled rye, giving a base of spice and richness before then adding six botanicals. Heavy on juniper, it also includes black peppercorn, caraway, coriander, grapefruit peel, lime peel - all of which were selected to compliment the juniper. It's a gin-lover's gin.
fine mesh strainer
collins or fizz glass
2 oz St. George Dry Rye Gin
1 oz fresh-squeezed lemon juice
.75 oz simple syrup (equal parts sugar and water)
1 egg white
1.5 oz club soda, chilled
The key to this cocktail is a dry shake (without ice) to emulsify the egg white and incorporate air into the cocktail. So start by adding the gin, lemon, simple and egg white to your cocktail shaker. Cover and shake it HARD for a minimum of one minute. When you think you're done shaking...you're not. Shake it some more. Then add ice and shake it again...until your arm wants to fall off. Strain through a fine mesh strainer into your glass. Let settle for a few seconds before adding your club soda.