Description
A refreshing Cranberry Gin Fizz, perfect for any occasion. Tart cranberries balance gin’s botanicals, topped with sparkling club soda.
Ingredients
Scale
- 1 1/2 ounces Gin (London Dry style preferred)
- 1 ounce Cranberry Juice (unsweetened or sweetened, adjust simple syrup accordingly)
- 3/4 ounce Fresh Lime Juice
- 1/2 ounce Simple Syrup (adjust to taste)
- 3–4 ounces Chilled Club Soda or Sparkling Water
- Fresh Cranberries, for garnish
- Lime wedge or twist, for garnish
- Ice cubes
Instructions
- (Optional) Chill Your Glass: Chill your glass in the freezer for 15 minutes or fill with ice water while you prepare the cocktail. Discard ice water before pouring.
- Combine Ingredients in Shaker: In a cocktail shaker, combine gin, cranberry juice, lime juice, and simple syrup.
- Add Ice: Fill the shaker about two-thirds full with ice.
- Shake Vigorously: Seal the shaker and shake vigorously for 15-20 seconds.
- Strain into Glass: Fill the prepared glass with fresh ice cubes. Strain the cocktail from the shaker into the glass.
- Top with Club Soda: Top with chilled club soda or sparkling water (3-4 ounces). Gently stir.
- Garnish: Garnish with fresh cranberries and a lime wedge or twist.
Notes
- Adjust Sweetness: Adjust simple syrup based on the sweetness of your cranberry juice.
- Gin Variations: Experiment with different gin styles (Old Tom, Plymouth, New Western).
- Mocktail: Omit gin and replace with more club soda or cranberry-flavored sparkling water.
- Spicy Kick: Add fresh ginger slices to the shaker.
- Cranberry Simple Syrup: Make your own by simmering equal parts water, sugar, and cranberries, then straining.
- Rosemary Garnish: Add a sprig of fresh rosemary.
- Sparkling Wine Variation: Replace club soda with sparkling wine or Prosecco.
- Infused Gin: Use cranberry-infused gin.
- Rim the Glass: Rim the glass with sugar or crushed cranberries.
- Simple Syrup: Combine equal parts water and sugar in a saucepan, heat until sugar dissolves, simmer for 1 minute, and cool. Store in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 1 minute