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The Oceanside Fizz Cocktail

The Oceanside Fizz Cocktail

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  • 6-8 fresh mint leaves, plus extra for garnish
  • 2 Ounces Beefeater 24 gin
  • 3/4 Ounces fresh lime juice
  • 3/4 Ounces simple syrup
  • Pinch of sea salt
  • Dash of celery bitters
  • Soda water, to top


Muddle all of the ingredients (except for the soda water) together in a shaker. Fill with ice and shake aggressively. Strain and pour into a highball glass. Top with soda water and garnish with fresh mint leaves.

Bucks Fizz Recipe: How To Make The Perfect Bucks Fizz Cocktail

Not to be confused with the British pop group that won us Eurovision in the 80s, Bucks Fizz is a super simple cocktail that is synonymous with brunch culture, weddings and basically any party where you want to drink early.

For me, Buck's Fizz screams Christmas morning, when the family eagerly await to unwrap presents, and mum has already filled up the special Christmas glasses while the scrambled eggs are cooking.

But what actually is Bucks Fizz and how is it different to a mimosa?

Yes, a mimosa also contains Champagne and orange juice, but in equal measures. Bucks Fizz contains more fizz, and just a small amount of juice to dilute. Bucks Fizz was actually invented first, then the mimosa was invented a few years later in Paris.

Where is Bucks Fizz from?

Named after the place it was invented, the Bucks Fizz was created in 1921 by a barman at London's Buck's Club.

Southside Fizz

Lightly MUDDLE mint in base of shaker (just to bruise). Add next three ingredients, SHAKE with ice and fine strain into (empty) chilled glass. TOP with soda.

7 fresh Mint leaves
2 shot Rutte Dry Gin
1 shot Lemon juice (freshly squeezed)
1 &frasl2 shot Sugar syrup (rich) 2 sugar to 1 water
Top up with Soda from siphon

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Festive Fizz: 4 Of The Best Prosecco Cocktail Recipes To Enjoy This Christmas

Somewhere between a drink and a dessert, this Italian cocktail has been given a fruitier twist by using passion fruit sorbet. Serve with long spoons.


  • 40ml chilled vodka
  • 2 scoops Ice Cream Union passion fruit sorbet
  • Chilled prosecco
  • Fresh mint leaves
  1. Add a scoop of sorbet to each glass, pour 20ml vodka over then top with prosecco.
  2. Garnish with mint leaves.

Grown up Mimosa: Clementine Fizz

Perfect for Christmas morning with sweet clementine juice and a dash of orange bitters, finished with chilled fizz.


  • 80ml chilled clementine juice (from segments of 1-2 clementines)
  • A few drops Fee Brothers Orange Bitters
  • Chilled prosecco
  • 1 clementine, sliced
  1. Peel the clementines and remove as much pith as possible. Blend the clementine segments and sieve. .
  2. Thinly slice the clementine into rounds through the equator.
  3. Pour the clementine juice into a coupe glass, add the bitters then top with prosecco and the clementine slice.

Fresh and Fruity: Pomegranate Prosecco Fizz

This bright festive cocktail uses FAIR pomegranate liqueur, made using Fair Trade Certified pomegranate from Uzbekistan and handcrafted in France. Add an extra pop of colour with fresh pomegranate seeds and a mint garnish.


  • 2 heaped tsps pomegranate seeds
  • 2 single measures FAIR pomegranate liqueur
  • Chilled prosecco
  • Mint leaves
  1. Add 1 tsp pomegranate seeds to each flute.
  2. Top with pomegranate liqueur, then prosecco.
  3. Finish with a mint leaf garnish.

Festive Flavours: Christmas Spiced Prosecco

This gently spiced, citrus scented syrup is delicious added to chilled prosecco, for sparkling water for those preferring a soft drink this Christmas.


Syrup recipe (makes about 120ml):

  • 100g granulated sugar
  • 300ml water
  • 1 clementine
  • 4 cloves
  • 1 cinnamon stick
  • Small piece fresh ginger, sliced
  • A grating of fresh nutmeg
  • 1 star anise
  • 2 cardamom pods
  • 60ml Christmas spiced syrup
  • Chilled prosecco
  • 2 twists orange peel
  • 2 small pieces star anise (optional)
  1. Add all the syrup ingredients to a small saucepan, heat gently until the sugar has dissolved then turn the heat up and boil for 20 minutes to a light syrupy consistency. Leave to cool completely, then strain.
  2. To serve, add 30ml syrup to each flute. Top with prosecco, drop in a piece of star anise if using (note: this adds a lot of flavour to the drink the longer you leave it in there, so its best used as garnish and drunk immediately) and a twist of orange peel.

Let us know which prosecco cocktail was your favourite, using the #FarmdropFoodies on Instagram!

Cocktail Recipe: Borage Fizz

Borage flowers, according to sixteenth-century herbalist John Gerard, "exhilarate and make the minde glad." One look at the vivid, star-shaped blue flowers and I tend to agree. Gerard wrote that a syrup of the flowers could "comforteth the heart" and "purgeth melancholy." It also captures the plant's lovely cucumber flavor.

So we have gorgeous edible flowers, cucumber-flavored syrup . a cocktail can't be far behind! (Borage is in fact the traditional garnish for Pimm's Cup.) This cocktail is essentially a borage-laced gin fizz I've tried it with a few different gins and all have been good, although Hendrick's, with its notes of rose and cucumber, is particularly delightful. It can also be served as a pretty and refreshing pitcher drink for warm weather gatherings.

Once essential to the medieval European garden, borage isn't as widespread these days. However, many gardeners still grow it as a companion plant for tomatoes, strawberries, and other plants. Borage can also be found at the farmers' market on occasion. Shear Rock Farms had some at the Echo Park Farmers' Market last week.

Borage Fizz
Makes 1 drink

1 1/2 ounces borage syrup (see below)
1 1/2 ounces lemon juice
1 1/2 ounces gin (I like Hendrik's for this recipe)
2 ounces club soda
Lemon slice, for garnish
Borage flowers, for garnish

Pour the borage syrup, lemon juice, and gin into a cocktail shaker filled with ice. Shake until chilled, strain into an ice-filled glass, and top off with soda. Garnish with a lemon slice and borage flowers.

Recipe Notes:
• This can also be served as a pitcher drink, increasing the recipe as desired. Simply stir the borage syrup, lemon juice, gin, and club soda together in pitcher, and garnish. Serve over ice.

Borage Syrup
Makes about 12 ounces

1 cup water
1 cup sugar (or 1/2 sugar and 1/2 honey)
1/2 cup borage flowers and leaves

Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the borage. Let steep for at least 1 hour and strain through a fine-mesh strainer. Cover and keep refrigerated for up to 2 weeks.

Silver Fizz

&ldquoAt their simplest, fizzes are basically Collins-style drinks served without ice. Although fizzes are most commonly associated with gin, they can be made with any spirit. This classic cocktail, the Silver Fizz, is a simple fizz to which an egg white has been added. When the cocktail is shaken, the egg white&rsquos tightly packed proteins unfold and trap air, forming bubbles. When the drink is then topped with seltzer even more frothiness ensues, as those proteins wrap around the carbon dioxide bubbles to create a light and fluffy foam.&rdquo&mdashJBF Award winners Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby


Simple Syrup

Silver Fizz

  • 2 ounces Beefeater gin
  • 1 egg white
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce simple syrup
  • 2 ounces cold seltzer


Make the simple syrup: put the sugar and water in a bowl and whisk until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.

Make the silver fizz: dry shake (also known as a shake without ice) all the ingredients (except the seltzer). Then shake again with ice. Double strain into a fizz glass. Slowly add the seltzer, occasionally tapping the bottom of the glass on a table or flat surface to settle the foam. As you finish adding the seltzer, a white puck of foam should form on top of the drink.

Silver Fizz is excerpted from Cocktail Codex © by 2018 Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby. Photography © 2018 by James Ho and Jeni Afuso. Reproduced by permission of Ten Speed Press. All rights reserved.

Pink Gin Fizz

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A fizz is one of simplest, most refreshing tall drinks we know. There’s something about the mix of gin, lemon juice, and simple syrup topped off with fizzy water that expresses the soul of the cocktail. Here, we give it a pink twist—a little boost of deep red grenadine syrup—that turns the classic fizz into a blushing sipper perfect for Valentine’s Day or other romantic occasions. Try pairing with our fresh Red Velvet Cake recipe to really impress your date.

Game Plan: Try it with our easy, homemade Grenadine recipe.

Somrus Fizz Cocktail Recipe

A very interesting and unique cocktail, the Somrus Fizz is one that you will want to experience sometime in your life, particularly if you are a fan of Indian cuisine. It was created by Benjamin Newby, Somrus’ brand mixologist in the spring of 2015, and it is a delicious drink.

This fizz to be a perfect follow up to the spiciest of curries. It has a cool, refreshing appeal and a number of aromatic elements that contrast those traditional spices.

The drink's main feature is Somrus, an Indian cream liqueur with a few traditional spices, and it's paired with gin and limoncello. The orange blossom and rose waters are great accents, and the egg and soda give it a fizzy creaminess that makes drinks like the New Orleans Fizz so appealing.

Notice that this recipe does not rely on the seemingly endless shaking required for many egg cocktails. Instead, it takes an easier route and uses an immersion blender to create a stiff, creamy liquid that, if done properly, should make a straw stand up straight. It's a good shortcut that may save your arms, though if you want to shake, feel free as it's always good to use the bar as a workout as well!

Romulan Ale Fizz

John deBary is a New York City bartender, writer and consultant with more than a decade of experience working in award-winning bars and restaurants.

If you’re a “Star Trek” fan, you can choose from a variety of options, including “The Next Generation,” “Voyager,” “The Original Series” and even “Picard.” If you’re a cocktail fan, you have a near infinite number of great drinks available to quench your thirst. But if you’re a “Star Trek” fan who loves themed cocktails, well, your options have been limited. Fortunately, enterprising barkeeps like John deBary have concocted cocktails like the Romulan Ale Fizz to please the most passionate Trekkies.

Romulan Ale is banned in the Federation, but that shouldn’t stop you from enjoying this fun cocktail, which is essentially a Gin Fizz sporting the Romulan’s characteristic cobalt color. It features navy-strength gin, blue curaçao, fresh lemon juice, simple syrup and egg white. Tonic marries the ingredients together and lends effervescence, while a few drops of orange blossom water provide a dose of floral aromatics. It’s a strong but refreshing drink, perfect for serving one of the Federation’s oldest rivals.

From Punch (

  • 2 ounces gin
  • 3/4 ounce lime juice
  • 1 ounce simple syrup (1:1, sugar:water)
  • 8 to 12 mint leaves
  • 3 cucumber discs
  • soda water, to top

Garnish: mint sprig and a cucumber slice

  1. In a shaker, muddle the mint leaves and cucumber discs into the simple syrup.
  2. Add remaining ingredients and fill the shaker with ice.
  3. Shake and fine strain into a Collins glass over ice.
  4. Top with soda water and garnish with mint and a cucumber slice.

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