Drinks Cocktails One Magic Ingredient Will Make All the Difference in Your Gin Fizz Be the first to rate & review! This version of the beloved gin fizz is enhanced with notes of kumquat, preserved lemon, and anise-flavored Galliano. By Kat Turner Published on January 30, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Hugh Davison 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. 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. Originally appeared in Food & Wine magazine, February 2024 Rate It Print