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The Fitzgerald cocktail is a concoction of dry gin, lemon juice, simple syrup, and Angostura bitters that has only existed since 2002. It’s so straightforward that it’s hard to believe it wasn’t a relic of The Great Gatsby’s tuxedo-donned, flapper-hatted fates of the Roaring 20s. The legend of The Fitzgerald is quickly proliferating, but it has only just begun.
Bar Tools
- Jigger or small measuring cup
- Shaker
- Strainer
To Serve: Rocks glass
Ingredients
- 1 1/2 oz dry gin
- 3/4 oz lemon juice
- 3/4 oz simple syrup
- 2 dashes Angostura Bitters
To Garnish: lemon wheel
How to Make
Shake all the ingredients with ice and strain into a rocks glass (if you want to serve with ice) or coupe glass (if you like it neat). Garnish with a lemon piece — given the amount of lemon in the drink, a nice touch is a fully circular lemon slice.
Nutritional Facts and ABV
- ABV (alcohol by volume): 17.2 %
- Calories: 143
- Total carbohydrates: 12.2 grams
- Total added sugar: 11.1 grams
History
The Fitzgerald came out of none other than New York’s famous Rainbow Room, straight from the hands of Dale Degroff. The original name wasn’t the Fitz — it was called the Gin Thing. But after time, it was given a scholarly name, akin to Hemingway’s sweet rum-cored drink.
FAQ
What is dry gin vs. gin?
Dry gin simply means no artificial flavoring or sweeteners have been added. If this seems a no-brainer, gin has been much corrupted over the last century with all manner of artificial sweeteners. Dry gin leans more fundamentally on its botanical origins, specifically the juniper berry. Dry gin also has its botanicals added during distillation, whereas other gins tend to add botanicals after.
What dry gins are recommended for the Fitzgerald?
This is where you put your own mark on it. Any classic dry gin will work splendidly, such as Beefeater, Tanqueray, or Bombay. But with the modern proliferation of artisanal gins, such as The Botanist, Sipsmith, or Martin Miller’s Dry Gin, you can add a differing array of botanical notes. Just be sure whatever gin you use is strong enough to stand up to the lemon.
Isn’t that basically a gin sour?
Well noted, but no. The Fitzgerald is indeed very similar, but it takes out the egg whites and adds bitters. This is a small but significant difference. The bitters harmonize the sour and sweet notes from the lemon and simple syrup and give this cocktail more nuance and complexity.
