Citrus and Galliano Gin Fizz

Active Time:

10 mins

Total Time:

30 mins

Yield:

1 serving

Herbal and citrusy, this frothy-topped cocktail from chef Kat Turner of Highly Likely in Los Angeles balances sour lemon juice with a salty and sweet preserved lemon syrup. Galliano liqueur brings complexity and notes of anise and vanilla to play off the aromatic gin. Save the leftover candied kumquat syrup from Turner’s Yuzu and Lemon Cake with Buttercream Frosting, and try it in place of simple syrup for an added layer of citrusy sweetness.

Frequently asked questions

What is a dry shake?

The dry shake, a technique commonly used in cocktails that contain an egg white, is used to “whip” or aerate the egg white before chilling the drink. The vigorous shaking thoroughly combines the egg white with the other ingredients while also creating a frothy texture. After the dry shake, the cocktail shaker is filled with ice and shaken again just to chill and slightly dilute the drink before pouring it into a serving glass.

What is Galliano?

Galliano is a sweet herbal liqueur from Italy. It has an anise flavor with notes of vanilla and citrus.

What are preserved lemons?

Preserved lemons are fermented lemons. They are sold jarred in a salty brine. The peel and pulp of preserved lemons are key ingredients in Moroccan and other North African cuisines as well those across the Middle East and the Mediterranean. You can find preserved lemons at most grocery stores and at shops that specialize in North African, Middle Eastern, and Mediterranean cuisines, as well as from online retailers.

Note from the Food & Wine Test Kitchen

While simple syrup works just fine to sweeten the cocktail, the candied kumquat syrup adds an extra layer of citrusy flavor and also a touch of bitterness that pairs well with the anise notes of the Galliano.

Techniques

It’s important to shake this cocktail well in order to aerate the egg white and give the drink a frothy top layer.

Make ahead

Preserved lemon syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.

Cook Mode (Keep screen awake)

Ingredients

Preserved lemon syrup

1/4 cup jarred preserved lemon��liquid
2 tablespoons granulated sugar

Gin Fizz

1 egg white
1 1/2 ounces gin
1 ounce lemon juice
1/2 ounce Galliano liqueur
1/2 ounce simple syrup or reserved candied kumquat syrup (from Yuzu and Lemon Cake with Buttercream Frosting)
1 teaspoon preserved lemon syrup
1/2 cup chilled club soda
Lemon peel, for garnish

Directions

Make the preserved lemon syrup

Stir together preserved lemon liquid and sugar in a small saucepan. Bring to a simmer over medium, and cook, stirring occasionally, until sugar is dissolved, 2 to 3 minutes. Let simmer, undisturbed, 30 seconds. Remove from heat, and transfer syrup to a small heatproof bowl. Let cool completely, about 20 minutes.
Make the gin fizz

Combine egg white, gin, lemon juice, Galliano, simple syrup, and preserved lemon syrup in a cocktail shaker. Cover and shake vigorously until frothy, about 15 seconds. Fill shaker with ice; cover and shake vigorously until well chilled, about 20 seconds.
Double-strain mixture through a cocktail strainer and a fine wire-mesh strainer into a chilled martini glass. Top with club soda. Garnish with lemon peel.