Grapefruit-and-Sage Gin Fizz
A gin fizz is similar to a classic Tom Collins, but with a creamy egg white top. In this version, I use juicy, in-season ruby red grapefruit juice for a blush tint and a beyond-easy homemade sage simple syrup. A cocktail shaker is a must for this recipe and is the only way to get that frothy top. If you don’t have a cocktail shaker, you can skip the egg white, however the creamy top is what makes this drink so unique. When choosing your gin, look for something botanical, but not too juniper heavy. I like the clean taste of Hendrick’s or St. George’s gin. They don’t overpower the grapefruit and compliment the hint of sage from the simple syrup.
Makes 1 Drink
3 ounces club soda
3 ounces freshly squeeze ruby red grapefruit juice
2 ounces gin, preferably Hendrick’s
.75 ounce Sage Simple Syrup (recipe follows)
1 large egg white (about 1 ounce)
3 ice cubes
Small sage leave, for garnish
1. Add the club soda to a Collin’s or Fizz glass.
2. In a cocktail shaker, combine the grapefruit juice, gin, Sage Simple Syrup and egg white. Cover and shake for 10 seconds. (Careful here – make sure you are holding the lid of your cocktail shaker on tight! Sometimes it helps to hold a kitchen towel over the top, too.) Add the ice cubes, then cover and shake very well until frothy, about 30 seconds. Strain into the glass and top with a small sage leaf. Drink right away.
Sage Simple Syrup
Makes about 2 cups (enough for about 20 drinks)
1 cup granulated sugar
12 sage leaves
1. In a medium saucepan, whisk the sugar with 1 cup of water. Bring to a gentle simmer over moderate heat and cook, stirring occasionally, until the sugar has dissolved, 2 to 3 minutes.
2. Remove the simple syrup from the heat and add the sage leaves. Let cool completely. Pour into a 1-pint heatproof jar. For a stronger taste, leave the sage in the simple syrup. For a subtler flavor, discard the sage leaves. Refrigerate until ready to use.
MAKE AHEAD The Sage Simple Syrup can be refrigerated for up to 3 weeks.