Gansevoort Fizz

Recipe from 5 Ninth

Adapted by William L. Hamilton

Published June 5, 2004

  • Phil Mansfield for The New York Times
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—William L. Hamilton

Featured in: SHAKEN AND STIRRED; Hammock in a Glass

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Ingredients

  • 2 ounces Appleton V/X rum

  • 1 ounce Drambuie

  • 1 ounce freshly squeezed lemon juice

  • 2 ashes Peychaud's bitters

  • 2 to 3 ounces chilled seltzer

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 145 calories; 9 milligrams sodium; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake first four ingredients with cracked ice; strain into a nine-ounce glass; top with chilled seltzer

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3 out of 5
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Credits

Adapted from 5 Ninth

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