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Lemon myrtle gin fizz cocktail

Yields2 ServingsPrep Time3 minsCook Time5 minsTotal Time8 mins

Lemon myrtle, pepperberry & tea simple syrup (makes 2 cocktails)
 1 black tea bag (English breakfast or similar)
 1 tsp lemon myrtle flakes
 8 pepperberries
 ¼ cup caster (or white) sugar
  cup water, room temperature
Gin fizz cocktail
 cocktail shaker + sieve, martini glasses
 30 ml lemon juice, freshly squeezed (or 1 shot)
 60 ml simple syrup (or 2 shots)
 60 ml gin (or 2 shots) – featuring Australian botanicals if possible
 1 egg white
 5 ice cubes
 60 ml champagne or prosecco
 garnish (dried lemon wedge, lemon thyme)

To make the simple syrup, add all the ingredients to a small saucepan. Place on a low heat (no need to stir) until it reaches a boil, then turn off and let it cool to room temperature. Strain into a jug – for easier pouring – using a sieve and piece of muslin cloth.


For the cocktails, start by adding your lemon juice, gin, egg white and simple syrup to a cocktail shaker (no ice yet!!). Shake for around 20-30 seconds, until the egg is emulsified and mixture goes all creamy


Add a handful of ice cubes and shake again for around 20 seconds or until the mixture is cold (the outside of the shaker will start to frost up)


Strain into martini (or other) glasses and top with prosecco, pouring slowly to avoid everything fizzing everywhere


Garnish with a slice of dried lemon or fresh lemon thyme (I wouldn’t recommend tea or lemon myrtle flakes, as no one want to have to spit that out!)

Nutrition Facts

Servings 2