Union Gin Fizz Cocktail
“To get that perfect meringue, start with a cold glass and fresh soda water. Patience is key.” —Erich Stephens, Union Lodge No. 1
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.