I have some new things coming up and fun announcements!
FIRST — NEW LOGO! (Obviously, I love it) ❤
Second, I will be sharing more recipes from the cocktails I create from my homebar. You know, on the nights we stay in…but still want something a little fancy.
Today, I want to share with you this amazing Gin Fizz that I made over the weekend.
I am currently trying to cover the classics and am working from the book, Death & Co. Modern Classic Cocktails. It is a great resource, if you are looking for one. I am really enjoying studying the art and science of cocktail making and I would love it if you shared your at-home creations. I am going to start using #HBNHomeBar, so feel free to post your recipes along with me!
The Classic Gin Fizz
2 oz. Beehive Jackrabbit Gin
1 oz. lemon juice
.75 oz simple syrup
1 egg white
How to make:
Add all content to your shaker, with the exception of the soda.
Do a very hard dry shake for 30 seconds or so.
After your vigorous dry shake, add ice to your shaker and shake another 10 ish seconds.
Pour into a coupe or collins glass.
Top with a bit of soda (I used lemon soda water for a little extra somthin!)
Death & Co. says “no garnish” but I like myself a pretty garnish, so I just added a little lemon twist.
TIPS AND TRICKS: Get a high pour over a strainer when pouring your ingredients into your coupe — this will get you a foamier and thicker cocktail!
Enjoy this refreshing, velvety, and beautiful beverage.
PS – don’t be afraid of the egg! A hearty dry shake ‘cooks’ the egg white and there is no worry for raw egg food-borne illness! An egg makes everything better, I say.
CHEERS XO — Chelsea
I am working on a new cocktail series that will launch next week! I am excited about it, so stay tuned.
Categories: HBN Homebar