Recipe courtesy of The Velvet Tango Room
Episode: Cleveland Rocks
10 min
10 min
1 cocktail


Simple Syrup:
  • 1 cup sugar
Lime Fizz:
  • 1 large egg
  • 20 grams (about .7 ounce) freshly squeezed lime juice, plus 1 lime wheel, for garnish 
  • 40 grams (about 1.35 ounces) lime gin, such as Tanqueray Rangpur
  • 25 grams (about .85 ounce) rum, such as Mount Gay 
  • Club soda, for topping 


For the simple syrup: Combine the sugar and 2 cups water in a small saucepan and cook over low heat, stirring, until the sugar dissolves. Let cool. The syrup will keep in a sealed container in the refrigerator for up to 1 month.

For the lime fizz: Add the egg to the cup of a dry cocktail shaker. In order, add 30 grams (about 1 ounce) simple syrup, the lime juice, gin and then rum. Shake until frothy. Add ice and shake again. Pour into a highball glass. Top with club soda and garnish with the lime wheel. Put a spoon and straw into the glass before serving.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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