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Blood Orange Fizz

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Blood Orange Gin Fizz with fennel garnish

Citrus and gin just go well together, and this Blood Orange Fizz is no exception. While I’m generally working with aged spirits, and mostly whiskey, that doesn’t mean I don’t love the clear spirits. Gin, especially, with its varied flavors and botanicals can be even more varied that bourbons. So for this cocktail, I paired lemon and blood orange with Nolet’s gin, a bit of fennel simple syrup and a blood orange soda to create this lovely fizz.

I just didn’t mean for it to look like a muppet. 

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What’s in a Gin Fizz?

A classic cocktail from the late 1800s, it was most popular just before and after prohibition and is most closely associated with New Orleans. Made with lemon juice, simple syrup, gin and soda, it’s close in execution to a highball. Its simple and refreshing in its elegance and something easy to vary in interesting and tasty ways. 

Some gin fizz cocktails include an egg white and build a lovely foam atop the cocktail. Others omit it. Still others include both egg white and cream to make that foam topping the drink even taller and more impressive. 

“Cheat” Your Way to a Great Foam

Blood Orange Gin Fizz with fennel garnish
Blood Orange Fizz

Usually, a gin fizz with egg white has you perform a dry shake, where you add egg white, and shake first, before adding ice to shake a second time. The dry shake lets the cocktail build up that foam without the extra dilution caused by shaking with ice. But the shaking can take a long time. 

I take an easier and faster approach.

I use a hand-held latte whisk to create that lovely head of foam. It’s available from Amazon for $12-20 and I use it for any cocktail that calls for a dry shake. It saves my hands and shoulders from long minutes spent shaking cocktails to build that foam.

I put everything except the egg white into the shaking tin and shake with ice to chill. Then I strain into an empty glass or shaker, add the eggwhite and use the latte whisk on it for about 20-30 seconds. Then I pour straight into the serving glass. Easy peasy.

The Blood Orange Fizz

Blood Orange Fizz

I wanted to do more than just add a little blood orange to the cocktail, and I’d just gotten some great fennel fronds. The combination of citrus with the light licorice flavor of fennel is amazing. I love it! So I used some fennel simple syrup as the sweetener in the cocktail.

I also wanted to make sure that I had a great splash of color and flavor in the cocktail, so instead of plain soda, I used blood orange seltzer. The combination of that with the fresh blood orange juice and the fennel simple syrup were refreshing, bright and easy to sip.

Other Foamy Drinks You Might Enjoy

Recommended Bar Tools

You don’t need every slick, beautiful bar tool out there, but there are several I’ll recommend. (As an Amazon Associate I earn from qualifying purchases. However, that does not affect the cost of the items below.) My favorite pieces usually come from the Cocktail Kingdom section of Amazon:

You may already have these bar essentials, but just in case:

Blood Orange Fennel Fizz

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
The gin fizz never had it so good as with this light and refreshing riff on a classic gin fizz. With blood orange juice, lemon juice, fennel simple syrup, gin and an egg white, it’s a beautiful serve.
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Servings 1


  • 2 oz gin
  • 1 oz blood orange juice
  • ¾ oz lemon juice
  • ¾ oz fennel simple syrup
  • 1 egg white
  • Blood orange seltzer


  • Combine gin, juices and syrup in a shaking tin. Add ice and shake. Strain into a clean shaking tin, add ice and use a latte whisk on it for 20-30 seconds. Pour into serving glass and chill in freezer for 5 minutes. Top with blood orange seltzer and sip as slow as you can.


**Fennel Simple Syrup
  • 1 medium bulb fennel, chopped
  • 1 cup sugar
  • ¾ cup water
  • 1 star anise
Heat sugar and water to simmer. Add the fennel and star anise. Let it return to a simmer, then take off heat. Let steep for 1 hour. Strain and store in fridge. Will keep for about a month.
Tried this recipe?Let us know how it was!

By on November 30th, 2020
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey and cocktail author (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location.

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