Gin Fizz Tropical

Adapted from The Slanted Door by Charles Phan

This drink comes from Charles H. Baker’s 1939 The Gentleman’s Companion, which traces its roots back to Manila, circa 1920. The drink originally called for pineapple juice, which we’ve replaced with Small Hand Foods’ pineapple gum syrup, which is a mixture of pineapple juice and sugar thickened with gum arabic. We’ve also replaced the heavy cream with orgeat. The key to making a good fizz is to use three or four large ice cubes in your shaker and shake the drink longer than you might think necessary. Fifteen seconds is about right.

Reprinted with permission from The Slanted Door by Charles Phan © 2014. Published by Ten Speed Press. Photography © 2014 by Ed Anderson.


Serving: 1

  • 1 ounce soda water
  • 2 ounces gin (preferably Plymouth)
  • 1 ounce lime juice
  • 1/2 ounce orgeat (preferably Small Hand Foods)
  • 1/2 ounce pineapple gum syrup (preferably Small Hand Foods)
  • 1/2 ounce egg white

Garnish: lime wheel skewered with a bouquet of mint

  1. Add gin, lime juice, orgeat and pineapple gum to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Double strain into a fizz glass or a small rocks glass.
  4. Top with soda water.