Hayes Fizz
A gin fizz lifted with a dash of absinthe. Bright and slightly anise.
Shaken · Highball · Medium · about 3 minutes · about 11% ABV
Ingredients
- 50 ml Gin
- 25 ml Fresh lemon juice
- 15 ml Sugar syrup
- 2 dashes Absinthe
- 60 ml Soda water
- Lemon twist (garnish)
Method
- Pour 50 ml gin into the shaker
- Add 25 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add 2 dashes of absinthe
- Add ice
- Shake hard
- Strain
- Top with 60 ml soda water
- Garnish
Tip
Just two dashes of absinthe. It should be a hint, not a flavour.
About the Hayes Fizz
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Hayes Fizz FAQ
What's in a Hayes Fizz?
50 ml gin, 25 ml fresh lemon juice, 15 ml sugar syrup, 2 dashes absinthe, 60 ml soda water, garnished with lemon twist.
How strong is a Hayes Fizz?
About 11% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Hayes Fizz?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Hayes Fizz in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
