The New Orleans Gin Fizz is a velvety, airy gin cocktail whose typically creamy texture comes from egg white and cream. The combination of London Dry Gin, cane syrup and Cointreau gives it a balanced sweetness with a subtle orange note. A drink that surprises after the first sip – not too strong, but with depth. Perfect for anyone who wants to experience gin not just as harsh, but also as soft and complex.
And this is what you need for the New Orleans Gin Fizz
4 cl London Dry Gin
1 cl Cointreau
2 cl cane syrup
1 cl cream (at least 30% fat)
1 fresh egg white (approx. 30 ml)
Soda water (approx. 5 cl, to top up)
Garnish: 1 thin orange slice
This is what matters
The egg white must be **whipped dry** – i.e. without ice and without other liquids. Only then does a stable foam form that gives the drink its creamy texture. A bar trick: Use a fresh egg that is no older than three days. Older eggs lose their binding power, and the foam collapses more quickly. If you are unsure, you can strain the egg white through a fine sieve beforehand to remove any membrane residues – this guarantees a smooth consistency.
Variations
- Silver Fizz — Without cream, but with more soda water. Replace the cream with 1 cl lemon juice and top up with 8 cl soda water. Lighter and more refreshing, but less creamy.
- Golden Fizz — With egg yolk instead of egg white. Use 1 egg yolk and 1 cl cream, omit the cane syrup and reduce the Cointreau to 0.5 cl. Richer and slightly yellowish in colour.
- Ramos Gin Fizz — With orange juice and vanilla syrup. Add 1 cl freshly squeezed orange juice and 0.5 cl vanilla syrup, omit the Cointreau. Shake longer (at least 1 minute) and top up with soda water. An intense, fruitier flavour.
Frequently asked questions
Can I replace the egg white?
Yes, with aquafaba (chickpea water) – about 30 ml. The result is vegan and neutral in taste, but the foam does not last as long as with egg white. Alternatively, there are also ready-made egg white powders for cocktails that are mixed with water.
Why doesn’t my Fizz taste creamy enough?
Probably the egg white was not whipped long enough or the ice was too cold when it was added. The foam needs time to develop. Shake the first steps without ice and make sure the shaker is not too cold.
Can I prepare the drink in advance?
No, the New Orleans Gin Fizz should be freshly prepared. The foam collapses after about 10–15 minutes and the texture suffers. If you want to make several drinks at once, only combine the ingredients just before serving.
Which gin is best suited?
A classic London Dry Gin with a balanced mix of juniper, citrus and herbs. Overly dominant aromas such as lavender or anise will overpower the subtle orange note of the Cointreau. A gin with 40–45% alcohol gives the drink the necessary structure.
