Preparation: Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar. Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass. Top up with cold seltzer or club soda.
This is a recipe from Esquire Magazine by David Wondrich. The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888. I also tried the recipe from Speakeasy which was great too!
Preparation: Put cucumber slices and salt in a mixing glass and muddle. Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker. Strain into a cocktail glass. Garnish with a mint leaf and the drops of bitters and rose water.
This is a recipe from Toby Maloney of The Violet Hour in Chicago.
Preparation: Pour the Chartreuse into the bottom of a Collins glass and fill with large ice cubes. Add the club soda and place the glass in the freezer. Combine the gin, lemon juice, simple syrup, orange blossom water, and egg white in a mixing glass. Shake vigorously for at least 2 minutes in a cocktail shaker. Strain carefully (to achieve a layered effect) over the chilled Chartreuse. Garnish with an orange.
This is a recipe from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York. It is a variation on the traditional Ramos Gin Fizz, replacing the cream with Green Chartreuse.
Preparation: Muddle 2 pitted cherries with the simple syrup in a mixing glass. Add remaining ingredients. Shake in an ice-filled cocktail shaker and strain into a chilled ricks glass filled with pebble ice. Garnish with the reserved cherry.
This is a recipe from The PDT Cocktail Book by Jim Meehan and is attributed to Jane Danger of PDT in New York. The book says:
Jane Danger’s cocktail goes down like soda – or pop, as they call it where she grew up in Minnesota.