We know, we know. Blender drinks are for sissies–or so you may think. If that’s the case, take a sip of this stiff riff on the gin and tonic. Then get back to us.
We’re not typically the type of folks who gush about frozen concoctions. Some of the more common whirred wonders seem more like sweet slushies than classic cocktails, lacking any sass, let alone class.
This frozen gin fizz, though, turned our heads. Then it changed our minds. Spirited and only slightly sweet, it’s sass in a glass.–David Leite
Gin Fizz FAQs
In order to be a fizz, a cocktail needs to have soda water and either lemon or lime juice, explains author Jessie Cross. This frozen cocktail has both soda and citrus—as well as a generous splash of gin.
Sure. Vodka can stand in nicely for the gin in this recipe.
There are some decent alcohol-free gins available now, but to keep it budget-friendly, you can also skip the gin and add extra lemon-lime soda or seltzer, or a splash of tonic water.
☞ Like cocktail recipes? Try these:
Frozen Gin Fizz
Ingredients
- 1 cup ice cubes
- 3 ounces gin, (make it a good one)
- Juice of 1/2 lemon or lime
- 1 1/2 teaspoons confectioners’ sugar, (it’ll dissolve more quickly than granulated or superfine sugar)
- Soda water, (or, if you have a sweet tooth, lemon-lime flavored soda or seltzer)
- A slice or twist of lemon or lime
Instructions
- Toss the ice in the blender. Add the gin, lemon or lime juice, and sugar and blend until smooooooth. (You may need to pulse it several times at the beginning until the ice is properly chopped. And then let the motor whir even if the blender begins to hop a little.)
- Pour the boozy concoction into a glass. Top with a splash of soda water (or, for a sweeter twist, some lemon-lime soda). Garnish with the lemon or lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Caution: These frozen gin fizzes are deadly. They go down easily. And they are strong. Not a good combination, unless you plan to get sloshed, which on this particular Friday, I did.
This recipe is a godsend if you like your drinks strong and dry, as I do, because while on a hot summer day a frozen drink sounds like just the ticket, they are all way too sweet, no? Not this one. As long as you go with the soda water over the sweet soda, you will have an honest-to-God adult drink.
The amount of sugar is just enough to balance the lemon, but neither flavor overpowers the gin, which is a good thing if–like me–you like gin. Here you get the wonderful herbal flavors of your gin set off with a hint of lemon and cooled down to an icy slush suitable for the hottest day. A grown-up Slurpee. And it makes me very, very happy.
Did I mention they were strong? [Editor’s Note: We heard from Melissa again a little later in the day, when she emailed us to say, “Man, oh man, I was rushing to get the review typed before the full effect kicked in….” Our kinda drink.]
This drink is a knock-out, and not just because you’ll be down for the count by the time you finish it. The texture and strength instantly reminded us of the Gin Slushies from Flattops (RIP) in Queens, in the best of ways. It means business and is dangerously easy to make.
Personally, I prefer a sweeter frozen drink than this one using soda water (I managed to correct with a little simple syrup), but next time think lemon-lime soda or gingerale would be the perfect topper to get the best flavor. A Vitamix had no problem pulverizing the ice, resulting in a perfectly smooth drink in less than 20 seconds.
A definite keeper that will be in permanent rotation this summer.
Delish!
Completely agree, QL7!
I’d love to try that Frozen Gin. It really looks interesting!
It is interesting, Kelly, in the best possible way! Kindly let us know when you do give it a whirl, love to know what you think….
Make mine a *Ramos Gin Fizz* – a mid-century California favorite brunch libation: the above, but with egg white (OK…use the powdered if you must) and drops of rose water. Can’t stop with one!
Pamela, we won’t argue with any cocktail recipe that is so enticing that you can’t stop with just one…