Raymondo Gin Fizz Recipe

Chill

Chill a highball or Collins glass in the freezer or fill with ice water to cool while you prepare the cocktail.

If using pasteurized egg white substitute, have it measured and ready. If using whole egg, separate and keep the white; discard or reserve yolk for another use.

Dry shake

In a cocktail shaker (without ice), combine 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.25 oz orange liqueur and 1 egg white. Secure the lid and shake vigorously for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Add about 1 cup of ice to the shaker. Shake again vigorously for 10–15 seconds to chill and dilute the mixture.

Absinthe rinse (optional)

Discard the ice water from the chilled glass (if you used it). Pour about 0.1 tsp absinthe into the glass, swirl to coat the inside, then either discard or pour out the excess. This leaves an aromatic note in the glass.

Strain

Double-strain the shaken cocktail into the chilled highball/Collins glass over fresh ice (or without ice if you prefer a long fizz). Use a fine mesh strainer in addition to the shaker strainer to keep foam smooth.

Top with soda

Gently top the drink with 2.5 oz cold club soda. Pour slowly over the back of a spoon or let it fall gently down the side of the glass to preserve the foam.

If desired, add 1 dash Angostura bitters onto the foam and use a toothpick to create a small decorative pattern. Garnish with a lemon wheel or a long lemon twist placed on the rim.

Serve immediately. The cocktail yields a creamy, citrusy foam with bright gin character and a faint anise note from the absinthe rinse.