Guys, it’s my 100th post here on this little corner of the internet! This past year and change sharing photos and recipes has really shown me the power of consistency. When I first launched this blog, I set a goal of sharing two posts per week for a year. After a year I said I would re-evaluate – do I still like this? Am I seeing the progress I want? (thankfully yes, and yes.)
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I knew I would have to set a measurable goal to hold myself accountable. There were certainly weeks I didn’t hit my two post target, but all in all, I’ve stuck to it. As a result, I’ve seen huge improvements in my writing and my food photography. I’ve become a better cook as I’ve paid more attention to what things work and why.
This blog for me has become a good reminder that it’s never too late to learn a new skill or to focus on something that you love. But the way you do that is by making small little efforts (I’d tell myself – just one more post this week!) over a long period of time.
And occasionally it’s good to look back and celebrate the journey, celebrate the progress. So that’s what I’m doing today. I’m raising a glass to 100 posts, to lots of hard work, to new skills, and to new friends (that’s all of YOU!). Won’t you join me with this Celebratory Gin Fizz?
What is a Gin Fizz?
When people talk about a gin fizz, they’re usually referring to a Ramos Gin Fizz (sometimes called a New Orleans Gin Fizz). It takes all the elements of a classic fizz (liquor, citrus juice, sugar, and a carbonated topper) and kicks them up a notch (as New Orleanians do) with egg white, cream, and orange blossom water.
The gin fizz is a refreshing and effervescent cocktail, but it’s not all that refreshing for the people making it. The original Ramos Gin Fizz touts a 12-minute mixing time – way more time (and arm strength) than most any of us have patience for in our own kitchens.
But the reason the cocktails were shaken so long back in their heydays is because the frothy texture of the whipped egg whites and cream is what makes the drink worth lusting over. It’s foamy, bubbly, and light all at the same time with just enough sweetness balanced with just enough acidity.
Lucky for us, we’ve now found ways to recreate all the magic of the gin fizz without the 12 minute shake time.
The Key to a Frothy Gin Fizz
I’ve been wanting to learn how to make a gin fizz for some time now, so when I finally committed to it, I decided to make a little experiment out of it. I wanted to answer two main questions:
First, can you use kitchen gadgets (like an immersion blender) to lessen the shaking process? Are there any tricks you can use to shake less but froth more?
Second, can you achieve the same frothiness of a traditional gin fizz using aquafaba instead of egg whites? Which yields a frothier drink? <– It’s what we’re all here for.
Results of the Great Gin Fizz Experiment
I tried mixing the gin fizzes three different ways for this experiment. The first method is the traditional dry shake plus ice shake – we’ll call it the Double Shake. The second is the dry shake plus ice shake plus dry shake again – it’s called the Triple Shake. And finally, we have the immersion blender method – we’re calling this one the No Shake.
First up is the Dry Shake. This means you combine all the gin fizz ingredients except the club soda in a cocktail shaker WITHOUT ice first. Shake it for 30 seconds, then add ice. Shake it WITH ice for 15 seconds then pour into your glass.
The dry shake was good because it didn’t require any additional dishes – you use your shaker and your glass. It was also among the faster of the shaking methods. Overall effort = moderate.
Next up is the Triple Shake. It’s the same method as the double shake – mix once without ice for 30 seconds, then with ice for 15, then you strain the liquid, empty the ice, and shake it again without ice for another 20-30 seconds.
The Triple Shake yielded great results all around. It required another dish – you have to strain the liquid into another container after the ice shake – but the extra whipping was worthwhile. The extra water that gets incorporated from the ice seems to help the foam whip up, because adding another the same 20-30 seconds of shaking on the front end of the process (all during the first dry shake) didn’t yield the same results. Overall effort = dedicated.
And finally, we have the No Shake. This method requires (you guessed it) no shaking at all. Instead, you put all the ingredients in a bowl or your cocktail shaker and blend them together.
The No Shake was unsurprisingly the easiest, though the extra dishes involved weren’t my favorite. The plus is that you save your triceps. Overall effort = minimal.
If you’re the type of person that gets squeamish at the thought of raw egg in your cocktail, then this might be the most exciting part of this post for you. Aquafaba is the liquid that results from cooking legumes, like chickpeas, and when whipped it acts the same way as egg whites do. My husband’s cousin first told me about it a few months ago, and then my brother’s girlfriend just told me about it in a cocktail a few weeks ago. It might seem weird, but it works.
Frothing the egg whites took all around more effort than frothing the chickpea liquid. The cocktail mixed with egg whites took the full amount of time to froth all the way, whereas the aquafaba cocktails frothed up with very little effort.
Also, if you’re vegan, worried about salmonella (you probably don’t need to be), or are generally uncomfortable with using raw egg then aquafaba is a fantastic substitute for egg whites in cocktails. I was very pleased to learn this – not necessarily because I have any issue with egg white cocktails, but because it’s so cool!
The Final Verdict
My favorite gin fizz was the gin fizz mixed with egg whites using the Triple Shake method. It was smoothly creamy and true to the New Orleans original. Clear winner.
The runner up was the gin fizz mixed with aquafaba using the No Shake Method. The aquafaba mixed up consistently well no matter the method, so this pick is based on ease alone. If you’re looking for the short cut, this is it!
My least favorite was the gin fizz mixed with egg whites using the No Shake method. I’m being picky here, but I didn’t find the foaminess to be nearly as uniform as the egg white cocktails that were hand shaken or the aquafaba cocktails that were hand shaken or mixed using the immersion blender.
All in all, I was more impressed with the aquafaba cocktails than I expected to be. I’ll use that ingredient again for sure. I was REALLY excited about using the immersion blender for the egg white cocktails, which is maybe why I was so disappointed when the foam texture wasn’t as good.
If I was making gin fizz for a crowd or trying to save my arm muscles, I would without a doubt use the aquafaba + No Shake method. I was very pleasantly surprised by this one.
But if I’m making a gin fizz at home with my husband celebrating one year of work on my passion project, then I’m making the classic gin fizz with egg whites and taking the time to Triple Shake it.
No matter your method – cheers! – and THANK YOU for following along. It means so much to me. To 100 more!
Celebratory Gin Fizz
This gin fizz is light, frothy, and creamy – made with either egg whites or aquafaba, it's the perfect summer drink!
For the Orange Infused Simple Syrup
- ½ cup sugar
- ½ cup water
- Peels of 1 medium orange
For the Gin Fizz
- 2 oz gin
- 1 oz orange infused simple syrup
- ½ oz lemon juice
- ½ oz lime juice
- 1 large egg white or 1 oz aquafaba
- 1 oz heavy cream
For the Orange Infused Simple Syrup
Mix orange peels, sugar, and water together in a small saucepan. Heat and stir to dissolve the sugar.
Bring to a boil, then remove from heat and let the orange peels steep for 5-10 minutes
For the Gin Fizz with Egg Whites
Combine the gin, simple syrup, lime juice, lemon juice, egg white, and heavy cream together in a cocktail shaker without ice. Secure the lid tightly and shake vigorously for 30 seconds
Remove the lid then add ice to the cocktail shaker. Secure lid again and shake for another 15 seconds.
Strain the cold liquid into a separate container and empty the ice from the cocktail shaker. Pour the liquid back into the now empty cocktail shaker, secure the lid, and shake again for 15-20 seconds.
Strain into cocktail glasses and serve with a lemon twist, or edible flower
For the Gin Fizz with Aquafaba
Combine the gin, simple syrup, lime juice, lemon juice, aqufaba, and heavy cream together in a cocktail shaker or medium bowl. Use an immersion blender to mix for 20-30 seconds or until frothy.
Pour the frothy liquid into a cocktail shaker with ice, top with the lid and shake vigorously for 10 seconds.
Pour into a glass and top with a lemon twist or edible flower
A classic Ramos Gin Fizz calls for Orange Flower Water. Instead of buying such a specific ingredient, I infused the homemade simple syrup with orange peels for the same sweet flavor.
Recipe adapted from Food Republic’s Ramos Gin Fizz