Gansevoort Fizz

Recipe from 5 Ninth

Adapted by William L. Hamilton

Gansevoort Fizz
Phil Mansfield for The New York Times
Rating
3(5)
Comments
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Ingredients

  • 2ounces Appleton V/X rum
  • 1ounce Drambuie
  • 1ounce freshly squeezed lemon juice
  • 2ashes Peychaud's bitters
  • 2 to 3ounces chilled seltzer
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

145 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 9 milligrams sodium

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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Credits

Adapted from 5 Ninth

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