Kaikan Fizz
A milk fizz built on plain Gordon’s, which is the house gin for plenty of the world’s best bartenders.
8ozHighball holds 8 oz of liquidTall glass over ice, so the liquid tops out around 8 oz.Build
| Gordon's London Dry gin | 1 ⅓ oz40 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Simple Syrup | 1 bar spoon5 ml |
| milk | 1 oz30 ml¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Club Soda, to top |
Rescaled to your 1 oz30 ml pour. Written around 1 ⅓ oz40 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ⅓ oz40 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ⅓ oz40 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ⅓ oz40 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ⅓ oz40 ml.
Tools
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything except the club soda to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain over ice into the Collins glass and top with club soda, stirring the drink vigorously with a bar spoon as you pour.
Mixology by Whiphttps://mixologybywhip.com/recipes/kaikan-fizz
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