The perfect gin fizz

 

I will tell you, dear reader, a dark secret.

 

I'm not a huge fan of gin or vodka. 

 

 

Gin love is like a secret club. I didn't know the password or handshake.

 

 

Clearly I was drinking the wrong stuff.

 

 

With Spring in full swing and Mother's Day right around the corner, it's time to get your brunch on.

 

 

And seeing as I've discovered a) the best use of gin, b) a fantastic gin to use, and c) a chimp simple fizz recipe, I thought I would share. 

 

When I got the idea to try my hand at making a gin fizz, I had specific and very personal criteria. It had to be creamy. It had to be delicious. (duh)  And here's a hard one; the fizz had to stay foamy/creamy/emulsified for a while, but I didn't want to use eggs.

 

 

The drink above sat patiently for 30 minutes before it was lovingly consumed. Layers are ok; foam with watery ice melt is not.

 

And one more thing.

 

 

See that foam blob clinging to the upper right side of the glass?

 

 

My fizz HAD to have at least one foam blob. As a kid, the only taste of fizz I was allowed was a bit of foam.

 

 

Victory!

 

The Perfect Gin Fizz for 2

1/4 cup Distillery 209 gin

1/4 cup Meyer Lemon and Bergamot Orange Mixer

2 Tbs. heavy cream

8 oz. or more ice

Blend and enjoy!