Holiday Gin Fizz Cocktail Recipe

When the holidays show up, I always like to have a few reliable drinks in my back pocket—ones that feel festive but don’t take forever to make. A Holiday Gin Fizz really checks those boxes: it’s bright, fizzy, and the colors just pop at any get-together.

This cocktail is a breeze to whip up, but still manages to feel a little special.

I love how it brings together crisp gin, citrus, and just enough sweetness to keep things interesting. That fizz is so refreshing, and I’ll admit, I’m a sucker for a good garnish—makes the whole thing look extra cheerful.

It’s honestly the kind of drink that works for a quiet night in or a full-on holiday bash.

You’ll see how quick it is to put together—nothing fancy, just solid ingredients and a few tools. I’ll walk through what you need, and then share a few tasting notes so you know what you’re in for when you give it a try.

Holiday Gin Fizz Cocktail Recipe

I keep coming back to this gin fizz during the holidays because it just feels right—festive and bright in the glass. Mixing citrus, herbs, and fruit gives it this nice balance: tart, sweet, and a little herbal, all working together.

Equipment

I’m not big on complicated setups, but having the right tools really does help. A solid cocktail shaker is a must, especially since you need to shake the egg white hard enough to get a good foam.

A fine mesh strainer is great for catching ice shards—nobody wants those in their drink.

• Cocktail shaker (metal’s best, honestly)
• Jigger or some kind of small measuring cup
• Fine mesh strainer
• Bar spoon or even just a regular small spoon
• Citrus juicer
• Rocks glass or coupe glass
• Ice cubes

Chilling the glass first? It’s a small step, but it keeps the drink cold longer. A sharp knife is handy for slicing up citrus or prepping garnishes like rosemary or pomegranate seeds.

Ingredients

If you can, go with fresh stuff—it really does make a difference. The base is gin (I usually grab a dry style, nothing too sweet). For a holiday vibe, I add rosemary simple syrup and either cranberry or pomegranate juice, depending on what’s in the fridge.

• 2 oz gin
• 1 oz fresh lemon juice
• 3/4 oz rosemary simple syrup
• 1/2 oz cranberry juice or pomegranate juice
• 1 egg white
• Ice cubes
• Club soda (just for topping)
• Garnish: rosemary sprig, cranberries, or pomegranate seeds

The egg white gives it that creamy foam—kind of like a Ramos Gin Fizz, but lighter. Rosemary syrup brings in a subtle herbal note that just feels right for winter.

Instructions

First thing, chill your glass so everything stays crisp. Then toss everything except the club soda into your shaker.

• Add gin, lemon juice, rosemary syrup, cranberry or pomegranate juice, and egg white to the shaker.
• Dry shake (no ice yet) for about 15 seconds to get the foam going.
• Add ice and shake again, hard, until the shaker’s good and frosty.
• Strain into the chilled glass.
• Top with a splash of club soda.
• Garnish with a rosemary sprig and a few cranberries or pomegranate seeds.

That dry shake is key—really helps the egg white get nice and frothy. The second shake with ice chills everything down and gives the drink more body.

Notes

Sometimes I’ll tweak the sweetness—just add a bit more syrup if the juice is super tart. Fresh lemon juice is a must, honestly; the bottled stuff just throws things off.

If you want a bigger herbal kick, let the rosemary syrup steep longer before straining. Want to lighten it up? Just skip the egg white and shake with ice.

This recipe’s easy to spin as a cranberry gin fizz or pomegranate gin fizz, so use whichever fruit you like. I love how it looks in a coupe glass, but a rocks glass totally works too.

Tasting Notes

Right away, this cocktail strikes me with a light, crisp body—honestly, it’s pretty refreshing from the very first sip. The gin lays down a clean base, and then the citrus jumps in, brightening things up in a way that reminds me a bit of a French 75.

That said, this one feels a bit softer, maybe even more playful. Curious how it shifts?

When I pour in champagne, the drink turns out dry, with just enough sparkle to keep it interesting. But if I go for ginger beer instead, suddenly there’s this spicy kick that grabs your attention.

Now, swap that for ginger ale and it’s sweeter, a bit more mellow—honestly, it depends on the mood. Each option really tweaks the balance, but none of them make it hard to drink.

The foam on top is smooth and creamy, which, for me, makes the fizz pop even more. I love how the bubbles seem to lift the flavors right across my tongue—keeps the whole thing lively, all the way through.

I usually find this mix works well before dinner. But then again, it pairs just as nicely with some small bites if you’re snacking.

The blend of citrus, spice, and fizz makes it pretty flexible. It’s never too heavy, which is a big plus in my book.