The East Wind Fizz combines the classic Fizz structure with Asian-inspired flavors. Gin, fresh ginger, and lemon meet soda – a sprightly long drink that sits between tradition and modern twist. The name refers to the Eastern aromatics, while the preparation remains simple: shake, strain, top up.
And here’s what you need for the East Wind Fizz
5 cl Gin
2.5 cl lemon juice
1.5 cl sugar syrup
2 cm fresh ginger (peeled, sliced)
Soda to top up
Lemon zest for garnish
This is what matters
The ginger really needs to be pressed in the shaker – don’t muddle it like mint, otherwise it becomes fibrous. One or two firm presses with the muddler are enough to release the essential oils. Double-straining removes fibers and ice shards; the drink stays clear and the carbonation lasts longer. Always add soda after straining, never shake it together. If you want to enhance the ginger kick, you can replace plain soda with a splash of Ginger Beer – this makes it spicier, but also sweeter.
Variations
- East Wind Mule — replace soda with Ginger Beer, serve in a copper mug – more intense ginger note.
- East Wind Collins — omit ginger, use 3 cl lemon juice instead – classic Tom Collins with gin.
Frequently asked questions
Which gin works best?
A London Dry with a clear juniper note stands up to the ginger. Too floral gins get lost, while overly spicy ones double the heat – Tanqueray, Beefeater, or Hayman’s work well.
Can I use ginger syrup instead of fresh ginger?
Yes, then use 1 cl ginger syrup instead of sugar syrup plus ginger. The drink will be sweeter and lose some freshness, but it’s quicker to make.
Why double-strain?
Ginger fibers and ice shards cloud the drink and disrupt the mouthfeel. The fine strainer catches everything that slips through the bar strainer – the Fizz stays clear and bubbly.
