Herbal Infused Gin Fizz with Berry and Edible Flower Garnish
Herbal Infused Gin Fizz with Berry and Edible Flower Garnish
Ingredients
For the Herbal Infused Gin
- 8 fluid ounces gin
- 2 fresh rosemary sprigs
- 10 fresh mint leaves
For the Gin Fizz
- 4 fluid ounces fresh lemon juice
- 4 tablespoons granulated sugar
- 2 egg white, from large eggs
- as needed ice cubes
- 1 cup club soda, chilled
- 4 lemon twist, for garnish
- 1/2 fresh berries, for garnish (e.g., raspberries, blueberries)
- 4 edible flowers, for garnish (e.g., violas, pansies)
Instructions
- 1
To infuse the gin, combine the 8 fluid ounces of gin with the rosemary sprigs and mint leaves in a clean jar or bottle. Seal tightly and let it infuse at room temperature for at least 30 minutes, or up to 2 hours for a stronger flavor. Strain the infused gin to remove the herbs before using.
⏱️ 30 min - 2
In a cocktail shaker, combine the infused gin, fresh lemon juice, granulated sugar, and egg whites.
⏱️ 2 min - 3
Perform a 'dry shake' by shaking the ingredients vigorously without ice for about 15-20 seconds. This helps to emulsify the egg white and create a frothy foam.
⏱️ 1 min - 4
Add a generous amount of ice cubes to the shaker. Seal again and shake vigorously for another 20-30 seconds until the shaker is well-chilled.
⏱️ 1 min - 5
Strain the mixture into four chilled highball glasses, dividing it evenly. You should have a creamy foam on top.
⏱️ 2 min - 6
Top each glass with chilled club soda, pouring slowly to preserve the foam.
⏱️ 1 min - 7
Garnish each gin fizz with a lemon twist, a few fresh berries, and an edible flower. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Herbal Infused Gin Fizz with Berry and Edible Flower Garnish
Ingredients
For the Herbal Infused Gin
- 8 fluid ounces gin
- 2 fresh rosemary sprigs
- 10 fresh mint leaves
For the Gin Fizz
- 4 fluid ounces fresh lemon juice
- 4 tablespoons granulated sugar
- 2 egg white, from large eggs
- as needed ice cubes
- 1 cup club soda, chilled
- 4 lemon twist, for garnish
- 1/2 fresh berries, for garnish (e.g., raspberries, blueberries)
- 4 edible flowers, for garnish (e.g., violas, pansies)
Instructions
- 1
To infuse the gin, combine the 8 fluid ounces of gin with the rosemary sprigs and mint leaves in a clean jar or bottle. Seal tightly and let it infuse at room temperature for at least 30 minutes, or up to 2 hours for a stronger flavor. Strain the infused gin to remove the herbs before using.
⏱️ 30 min - 2
In a cocktail shaker, combine the infused gin, fresh lemon juice, granulated sugar, and egg whites.
⏱️ 2 min - 3
Perform a 'dry shake' by shaking the ingredients vigorously without ice for about 15-20 seconds. This helps to emulsify the egg white and create a frothy foam.
⏱️ 1 min - 4
Add a generous amount of ice cubes to the shaker. Seal again and shake vigorously for another 20-30 seconds until the shaker is well-chilled.
⏱️ 1 min - 5
Strain the mixture into four chilled highball glasses, dividing it evenly. You should have a creamy foam on top.
⏱️ 2 min - 6
Top each glass with chilled club soda, pouring slowly to preserve the foam.
⏱️ 1 min - 7
Garnish each gin fizz with a lemon twist, a few fresh berries, and an edible flower. Serve immediately.
⏱️ 1 min