Citrus and Galliano Gin Fizz

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.

Servings: 1

subheading: Preserved lemon syrup:

¼ cup jarred preserved lemon liquid

2 tablespoons granulated sugar

subheading: Gin Fizz:

1 egg white

1 ½ ounces gin

1 ounce lemon juice

½ ounce Galliano liqueur

½ ounce simple syrup or reserved candied kumquat syrup (from Yuzu and Lemon Cake with Buttercream Frosting)

1 teaspoon preserved lemon syrup

½ cup chilled club soda

Lemon peel, for garnish

subheading: 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.

subheading: 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.

Servings: 1

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