During the initial brainstorming phase for this blog, I’ll admit that I felt a tad silly for attempting to emulate a mocktail of a gin fizz. After all, the first word in this classic cocktail’s name is the primary ingredient that I could not utilize in an alcohol-free version. As a big fan of gin's complex, piney flavor, I knew it would take some trial and error to recreate such a uniquely flavorful alcohol alternative. Along with the absence of the usual star ingredient in a gin fizz, I also wanted to make this mocktail vegan. With over a decade of being vegan under my belt, that was the easy part!
Traditional gin fizzes are pretty straightforward: gin, simple syrup, lemon juice, egg white, a few shakes, and voila! You’ve got yourself a gin fizz. Since egg whites are off the table in this version, I utilized an ingredient that may turn some heads: aquafaba! If you’re not well versed in vegan culinary lingo, aquafaba is the thick liquid in a can of chickpeas that is usually destined to be poured down the drain. Now, I know what you’re thinking. It was a strange concept to me too when I was introduced to this virtually flavorless, versatile goop that makes for an ideal egg white replacement. It works in countless culinary applications that typically call for egg whites, such as meringue, mayo, and mocktails! I can't explain the exact science behind aquafaba, but whipping the liquid remnants from a can of chickpeas has been a game-changer in my vegan kitchen. An additional benefit to utilizing aquafaba in this mocktail is that you won’t need to worry about potential salmonella exposure as you would when using raw egg white. Better yet, you’re also saving something otherwise bound to be wasted!
After I solved the vegan aspect of this drink, I was on to figure out how to mimic the characteristic flavors of gin. Luckily, I work at just the right place to have the ideal botanical ingredients for this recipe at my fingertips. Juniper berries are the primary contributor to gin’s unique flavor profile, which is described as peppery, resinous, piney, and refreshing. Making a simple syrup to extract the flavor from juniper berries and spices commonly used to flavor gin seemed like the best plan of action to emulate the flavors that would usually be extracted with alcohol. After making a sticky mess all over my kitchen, I can confidently say I was on the right track! Although this simple syrup doesn’t taste exactly like gin, the woodsy juniper and cedar berries, along with the citrusy and spicy bite from spices such as pink peppercorns and star anise, make a delicious syrup that has all the flavors one would find in a quality gin.
The last piece of the gin fizz mocktail puzzle was combining everything! Since I made a decent bit of alterations from a traditional gin fizz, I wanted to keep the mocktail curation consistent with how the classic cocktail is made. Adding all ingredients into my cocktail mixer, giving it a good and long shake, pouring it into a fancy glass, and topping it with a lemon peel and a few juniper berries, I was genuinely impressed with how much this mocktail not only looked just like a frothy gin fizz, but it tasted similar to one too! This drink is the perfect addition to your next mocktail party that’ll be sure to wow your friends by recreating such an alcohol-forward cocktail with a couple unusual ingredients and a bit of thinking outside the box!
Ingredients
Directions
Makes approximately one large or two small mocktails
Ingredients
Directions
Pro Tips
You may also be interested in:
Hailey grew up on a small rural farm in Oregon surrounded by trees and more animals than you could count on your fingers and toes, Hailey has always had a strong passion for exploration, art, biology, and animals. These passions have led her through various career paths including veterinary medicine, neurodiverse healthcare, and teaching glazing at a local pottery studio. These accumulated skills brought her to the front steps of Mountain Rose Herbs, where she holds the Partnership & Event Coordinator position. When she isn’t planning community events, you can find her cooking up nourishing vegan food, snuggling with her beloved kitty, Indigo, or wandering around mossy creek beds looking for agates and animal bones to breathe new life into her jewelry creations.
During the initial brainstorming phase for this blog, I’ll admit that I felt a tad silly for attempting to emulate a mocktail of a gin fizz. After all, the first word in this classic cocktail’s name is the primary ingredient that I could not utilize in an alcohol-free version. As a big fan of gin's complex, piney flavor, I knew it would take some trial and error to recreate such a uniquely flavorful alcohol alternative. Along with the absence of the usual star ingredient in a gin fizz, I also wanted to make this mocktail vegan. With over a decade of being vegan under my belt, that was the easy part!
Traditional gin fizzes are pretty straightforward: gin, simple syrup, lemon juice, egg white, a few shakes, and voila! You’ve got yourself a gin fizz. Since egg whites are off the table in this version, I utilized an ingredient that may turn some heads: aquafaba! If you’re not well versed in vegan culinary lingo, aquafaba is the thick liquid in a can of chickpeas that is usually destined to be poured down the drain. Now, I know what you’re thinking. It was a strange concept to me too when I was introduced to this virtually flavorless, versatile goop that makes for an ideal egg white replacement. It works in countless culinary applications that typically call for egg whites, such as meringue, mayo, and mocktails! I can't explain the exact science behind aquafaba, but whipping the liquid remnants from a can of chickpeas has been a game-changer in my vegan kitchen. An additional benefit to utilizing aquafaba in this mocktail is that you won’t need to worry about potential salmonella exposure as you would when using raw egg white. Better yet, you’re also saving something otherwise bound to be wasted!
After I solved the vegan aspect of this drink, I was on to figure out how to mimic the characteristic flavors of gin. Luckily, I work at just the right place to have the ideal botanical ingredients for this recipe at my fingertips. Juniper berries are the primary contributor to gin’s unique flavor profile, which is described as peppery, resinous, piney, and refreshing. Making a simple syrup to extract the flavor from juniper berries and spices commonly used to flavor gin seemed like the best plan of action to emulate the flavors that would usually be extracted with alcohol. After making a sticky mess all over my kitchen, I can confidently say I was on the right track! Although this simple syrup doesn’t taste exactly like gin, the woodsy juniper and cedar berries, along with the citrusy and spicy bite from spices such as pink peppercorns and star anise, make a delicious syrup that has all the flavors one would find in a quality gin.
The last piece of the gin fizz mocktail puzzle was combining everything! Since I made a decent bit of alterations from a traditional gin fizz, I wanted to keep the mocktail curation consistent with how the classic cocktail is made. Adding all ingredients into my cocktail mixer, giving it a good and long shake, pouring it into a fancy glass, and topping it with a lemon peel and a few juniper berries, I was genuinely impressed with how much this mocktail not only looked just like a frothy gin fizz, but it tasted similar to one too! This drink is the perfect addition to your next mocktail party that’ll be sure to wow your friends by recreating such an alcohol-forward cocktail with a couple unusual ingredients and a bit of thinking outside the box!
Ingredients
Directions
Makes approximately one large or two small mocktails
Ingredients
Directions
Pro Tips
You may also be interested in:
Hailey grew up on a small rural farm in Oregon surrounded by trees and more animals than you could count on your fingers and toes, Hailey has always had a strong passion for exploration, art, biology, and animals. These passions have led her through various career paths including veterinary medicine, neurodiverse healthcare, and teaching glazing at a local pottery studio. These accumulated skills brought her to the front steps of Mountain Rose Herbs, where she holds the Partnership & Event Coordinator position. When she isn’t planning community events, you can find her cooking up nourishing vegan food, snuggling with her beloved kitty, Indigo, or wandering around mossy creek beds looking for agates and animal bones to breathe new life into her jewelry creations.
