WHY INGREDIENTS MATTER
Club soda or seltzer
While seltzer is simply carbonated water, club soda is
made with added minerals, such as potassium citrate
and sodium bicarbonate, adding a slight saltiness,
tanginess or even metallic taste to your sip—depending
on which brand you buy. Either bubbly beverage works
with this cocktail’s fl avor. If you’re watching sodium,
scan club soda labels; some pack more than others.
Sour Cherry Gin Fizz ACTIVE: 5 min TOTAL: 5 min
Muddle ¼ cup sour cherries (fresh or thawed if frozen) and
1 tsp. super fi ne sugar in a cocktail shaker or mason jar with
a tight-fi tting lid. Add 3 oz. London dry gin, 1 oz. tart cherry
juice, ½ oz. lemon juice, 1 large egg white and 4-5 ice cubes;
cover and shake for 30 seconds. Strain into 2 glasses fi lled with
ice. Top each with 1 oz. club soda (or seltzer). Spoon some
of the cherries from the shaker into the glasses. Skewer fresh
blueberries onto 2 toothpicks to garnish the drinks, if desired.
SERVES 2: 5 oz. each NUTRITION INFO: PAGE 134.
Star-Spangled Sipper
ADD A LITTLE RED, WHITE AND BLUE TO THE CLASSIC
GIN FIZZ—AND FIND OUT HOW EACH INGREDIENT HELPS
CREATE THIS FESTIVE, FOAMY COCKTAIL. BY DEVON O’BRIEN
JENNIFER CAUSEY; STYLING: TORIE COX (FOOD), HEATHER CHADDUCK HILLEGAS (PROPS)
Egg white
It gives this drink
creaminess and extra fi zz.
As you shake, the protein
in the egg white traps
air bubbles and creates
a layer of foam. Use a
pasteurized-in-the-shell
egg to ensure food safety.
Superfi ne sugar
Tiny granules mean
it dissolves almost
instantly (and saves
you from having
to make a simple
syrup). Find it in the
baking section of
most supermarkets.
Sour cherries
These tart fruits contain
anthocyanins, antioxidants
shown to reduce muscle
soreness after workouts,
and melatonin, which can
help you sleep better.
If you can’t fi nd them
fresh, use frozen. Skip
jarred or canned cherries
to avoid added sugar.
London dry gin
This spirit (mainly produced in
England) guarantees that tried-and-
true juniper berry fl avor—without
being too sweet. In fact, in order to
be labeled or advertised as a “dry”
or “London dry” gin, the fl avor
must be juniper-dominated with no
sweetening agents added, according
to EU regulations. (Other gins
may have sugars added after
the distilling process.)
JULY/AUGUST 2019 EATINGWELL 131
