in ,

Coconut Gin Fizz

When craving for a fresh and creamy cocktail, the Coconut Gin Fizz blends gin, coconut milk, and lime for a refreshing drink. The egg white adds a silky texture, while soda water tops it off with a bubbly finish. Perfect for a hot day or a fun gathering, this drink is both unique and easy to make. Highly recommend trying the Coconut Gin Fizz recipe for your next get-together.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

Coconut Gin Fizz

Coconut Gin Fizz

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Coconut, Gin Fizz
Servings: 1
Author: Paul Kushner
Try the Coconut Gin Fizz recipe. Refreshing gin, creamy coconut milk, and lime make a perfect cocktail.

Ingredients

Instructions

Prepare the Shaker:

  • Fill a cocktail shaker with ice.

Combine Ingredients:

  • Add 2 oz of gin, 1 oz of coconut milk, 1 oz of lime juice, 1/2 oz of simple syrup, and 1 egg white to the shaker.

Shake:

  • Shake vigorously for about 15 seconds to mix and chill the ingredients.

Dry Shake:

  • Remove the ice from the shaker and shake again (dry shake) for another 10-15 seconds to create a frothy texture from the egg white.

Strain:

  • Strain the mixture into a tall glass filled with ice.

Top Up:

  • Top up with soda water, pouring slowly to maintain the frothy top.

Garnish:

  • Garnish with a lime wheel or a sprinkle of coconut flakes.

Serve:

  • Serve immediately and enjoy your refreshing Coconut Gin Fizz.
Tried this recipe?Leave a comment and let us know how it was!
Coconut Gin Fizz
See also  Old Cuban
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Apricot Mimosa

Apricot Mimosa

Pomegranate Lemon Drop Martini