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Gin and Ginger Fizz

The lovely and talented Croton Chef Phyllis Kirigin writes about a refreshing summery cocktail to ease you into hot summer days.

Cold, gingery, citrusy and refreshing.  I don’t know another way to describe this perfect cocktail for hot weather.  Today, friends and I experimented in putting together ingredients for an icy summer drink using the ginger liqueur Canton.  I discovered this lovely liqueur recently and it quickly became a favorite—gingery, piquant, but not as intense as ginger root.  We tried various combinations and proportions of Canton along with Clementine Vodka, Limoncello, Triple Sec, Aperol, fresh lemon juice and sugar water.  This was everyone’s favorite:


2 oz. Canton Liqueur
2 oz. Hendrick’s Gin
1 ½ oz. (1 jigger) freshly squeezed lemon juice
1 oz. simple syrup*
Tonic water
Lemon slices


In a cocktail shaker filled with ice cubes, add Canton, gin, lemon juice and sugar syrup.  Shake vigorously.  Pour into a cocktail glass over ice cube and top with tonic water.  Garnish with lemon and cucumber slices. 


*Simple syrup can be made by bringing equal amounts of sugar and water to a boil and then simmering a few minutes until sugar is dissolved.  Remove when syrup begins to thicken and store in refrigerator.

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