Currant Gin Fizz

COCKTAIL INGREDIENTS:
- 45 ml Gin
- 22,5 ml Riga Black Balsam Currant
- 45 ml Currant Juice
(Unsweetened)
- 15 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 22,5 ml Egg White
- 2 Dashes Peychaud’s Bitters
- Soda Water.

GARNISH:
- Flower

INSTRUCTIONS:
• Combine all of the ingredients except soda water in a cocktail shaker.
• Shake energetically without ice for 30 – 45 sec.
• Add two or three ice cubes and shake until the ice is fully dissolved. (You might need to eye-ball the amount of ice, depending on your ice-cube size. Too much ice and the cocktail won’t fit in the glass :)
• Pour the cocktail into a chilled Collins glass and leave it in the fridge for about five minutes.
• Take a straw and make a hole in the middle of the foam, then use that to pour soda water, so it does not ruin the foam.
• Garnish with a flower.

Cocktail author: Povilas Mikuta (aka. Grouchy bartender)

This is a north/east European style gin fizz cocktail, utilizing some traditional local berries. Currant juice pairs well with juniper notes of the gin, complementing each other (I would highly recommend London Dry Style gin for this cocktail, perhaps a bit overproof, but nothing overly fancy). Riga Black Balsam Currant brings a little bit of depth to the cocktail, with heavier black currant notes. Finally, anise aroma of the bitters acts as just that bit of spice bringing it all together with foam for the texture.