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A Menu By Three Great Southwestern Cuisine Chefs

Laredo Gin Fizz

From The New Texas Cuisine, a cookbook by Stephan Pyles.

Photograph by Kimberly Davis. Food styling by Nicki Longoria.

Flowerwater, which is commonly used in Moroccan and French cooking, can be obtained from specialty markets. This drink is refreshingly tart. If a sweeter drink is preferred, increase the amount of sugar.

1 tablespoon orange flowerwater
½ cup fresh orange juice
1 teaspoon orange zest
½ cup superfine sugar
¼ cup fresh lime juice
¼ cup fresh lemon juice
¾ cup (4 jiggers) gin
4 egg whites
½ cup heavy cream
2 cups crushed ice
4 orange slices, for garnish (optional)

Combine all the ingredients in a blender and blend until frothy. Pour into tall glasses and garnish with an orange slice (if desired). 

 

Excerpted from the book THE NEW TEXAS CUISINE by Stephan Pyles. (c) 1993 by Dean Fearing. Reprinted by permission of Stephan Pyles. All rights reserved.

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