At Union Lodge No. 1, the signature Gin Fizz isn’t just a cocktail—it’s a masterpiece of pre-Prohibition craftsmanship, with a frothy head that defies gravity and transports you back to the golden age of American bars.
“To get that perfect meringue, start with a cold glass and fresh soda water. Patience is key.” —Erich Stephens, Union Lodge No. 1
Union Gin Fizz Cocktail
Ingredients
- 1 oz. egg whites
- 2 oz. heavy whipping cream
- ¾ oz. simple syrup (1:1 water tosugar)
- ¾ oz. lemon juice
- 1 oz. Hayman’s Old Tom gin
- 1 oz. Hayman’s sloe gin
- 4 dashes Fee Brothers orange flower water
- 2 dashes berry tincture
- 2 dashes vanilla extract
- 2 oz. Topo Chico soda water
Directions
- Combine egg whites, cream, simple syrup, lemon juice, gin, orange flower water, berry tincture, and vanilla extract in a cocktail shaker. Add ice cubes and shake vigorously for about 1 minute until emulsified and well-chilled. Strain out the ice and perform a dry shake (no ice) to further emulsify the mixture, creating a meringue-like texture.
- Pour the soda water into a chilled Collins glass, leaving room at the top, then top with a portion of the mixed solution from the shaker. Allow the liquid to separate. Be patient. Once the liquid has separated and valleys appear amid the whipped meringue, slowly top with remaining solution, allowing it to react and form a frothy head that rises above the glass rim.
- Garnish with a blackberry on a metal straw and serve immediately.
Ask the Bartender: Erich Stephens
On the Union Lodge No. 1 concept: “We pride ourselves on the pre-Prohibition era when all the classic cocktails were created. Our main menu is from 1803 to 1897— all pre-1900 cocktails that have withstood the test of time.”
On the gin fizz: “It was invented in 1888 by a gentleman in New Orleans named Henry Charles Ramos. When he started to do this cocktail, it was so popular he had to hire 20 barbacks to help him keep up with demand. They were called ‘shaker boys,’ and their sole purpose was to shake the cocktail.”
On the Union Gin Fizz: “Our recipe is not super different from the original, but it is different. The original was more citrusy than creamy, using both lemon and lime and a single London-style gin base versus our split base, because it was meant to be served with brunch. Ours is a little more dessert-y, with the vanilla and berry tinctures, the split base, more cream. It’s more delicious as a standalone drink.”
On the egg: “In the 1800s, bartenders didn’t have many options to enhance cocktails, so they used eggs. The yolk adds a savory mouthfeel, but in a fizz, we only use the egg white for frothiness and a richer texture.”
On the tincture: “We make our berry tincture in-house using frozen strawberries, blueberries, and blackberries. It’s a simple process: just soak the berries in high-proof spirit and let them sit.”
