Hot Frozen Gin Fizz
Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by

Yield: 4 Servings


    Simple syrup:
  • 5 ounces sugar
  • 5 ounces water
    Frozen lemon juice:
  • 1 cup lemon juice
  • 5 ounces simple syrup
  • 5 ounces gin
    Hot lemon foam:
  • 5 ounces egg white
  • 4 1/2 ounces lemon juice
  • 5 ounces simple syrup
  • 2 1/2 ounces gin

For simple syrup:
Mix the sugar and water in a small saucepan and stir over medium heat until dissolved. Remove from heat, allow to cool, then chill.

For frozen lemon juice:
Mix all ingredients together while cold and then freeze. Once frozen blend until smooth and place back in freezer.

Hot lemon foam:
Whip egg whites to soft peaks, then fold in rest of the ingredients. Strain and fill a siphon with the mix. Charge the canister with a nitrogen cartridge and place in 176 degree bain marie stirring occasionally.

To Serve:
Fill cocktail glass ¾ full with frozen mixture, and top off with hot fizz.


   Published: July 2005