Prawn-Infused Gin Fizz Cocktail Recipe

Honestly, I never pictured myself mixing seafood with a cocktail, but this prawn-infused gin fizz? It caught me off guard in the best way. There’s this light citrusy pop and a bubbly texture that somehow pairs up with the subtle briny kick from the prawns.

This recipe walks you through making a drink that’s both unique and, surprisingly, pretty easy to pull off.

I’m a fan of how the infusion brings in a savory edge without drowning out the gin or lemon. It’s a twist on the classic fizz, and it’s fun if you’re into playing around with flavors.

The process itself isn’t complicated, and the end result feels like something you’d want to show off at a get-together.

Prawn-Infused Gin Fizz Cocktail Recipe

I make this drink because it’s got that savory seafood note, but it still feels light thanks to the soda water and smooth gin. The trick is getting the prawn infusion to play nice with the citrus and sweetness so everything stays bright.

Equipment

• Cocktail shaker – I grab this to chill and mix things up fast.
• Fine strainer – This keeps any prawn bits or pulp out for a smoother sip.
• Small saucepan – Needed to get the prawns and gin mingling.
• Wooden spoon – I use this to stir the infusion gently, making sure it heats evenly.
• Measuring jigger – Helps me get the right amounts of gin, lemon, and syrup.
• Bar spoon – Makes it easier to layer in the soda water.
• Highball glass – Tall glass is key for holding all that fizz.
• Ice cubes – I always have a bunch ready for shaking and serving.

Having the right tools just makes a difference. Without a strainer or shaker, the drink’s texture and chill just aren’t quite right.

Ingredients

• 2 oz gin (prawn-infused)
• 1 oz fresh lemon juice
• 3/4 oz simple syrup
• 1 egg white (optional, for foam)
• 2 oz soda water
• 2 medium prawns (shelled, deveined)
• Ice cubes

I keep the prawn infusion straightforward—just steeping the prawns in gin for a few minutes. Lemon juice brightens things up, and syrup smooths out any sharp edges.

Soda water brings in that fizzy lift. If I want a creamy top, I’ll toss in the egg white, but honestly, it’s not a dealbreaker.

Fresh prawns matter here—old ones can ruin the whole thing.

Instructions

• Put the prawns in a saucepan with gin. Warm gently for about 5 minutes, then let it cool and strain it.
• Add the infused gin, lemon juice, simple syrup, and egg white (if you’re using it) to a shaker.
• Shake without ice for about 10 seconds to build up some foam.
• Toss in some ice, then shake again until it’s nicely chilled.
• Strain into a highball glass packed with fresh ice.
• Top it off with soda water, pouring slowly over a bar spoon.
• Give it a light stir so you don’t lose the fizz.
• Garnish with a lemon twist or, if you’re feeling bold, a tiny prawn skewer.

I like to double strain just to keep things smooth. Soda water always goes in last so you keep that fizz going.

Notes

The prawn flavor comes through pretty gently, which I actually like. If you let the gin sit with the prawns too long, it can get a bit heavy—so I keep that infusion short.

Simple syrup helps balance out any saltiness, and the lemon juice keeps it crisp. Soda water brings everything together with a refreshing sparkle.

Leaving out the egg white makes the drink lighter, but you lose some creaminess on top. I’ll sometimes tweak the syrup if the lemons are extra tart.

Serve it right away—otherwise, the fizz just disappears. Freshness is everything here, both for the prawns and the bubbles.

Tasting Notes

So, the first sip hits me with this light briny note—definitely from the prawn infusion. It’s not overpowering or anything, just a gentle savory edge that’s way different from your usual gin fizz.

Right after that, the citrus comes through. The lemon really pops, keeping everything bright and fresh, and it balances out that savory hint with a clean, crisp finish.

Honestly, the texture is pretty smooth and just a bit creamy thanks to the egg white. Shaking it gives you this nice foam that softens those sharper flavors, making each sip feel lighter somehow.

The flavors sort of stack up in layers:

• First impression: there’s a mild saltiness mixed with the gin’s herbal notes
• Middle taste: bright lemon and a little fizz from the soda water
• Finish: a soft, lingering blend of citrus and a subtle prawn essence

I have to say, I like how the drink’s refreshing but has that savory thing going on too. It’s not heavy at all, and the fizz keeps it lively on your tongue.

The aroma is part of the fun as well. I get this mix of fresh citrus and just a little hint of the sea—it makes the drink more interesting before you even taste it.