Drink of the Week: Gin Fizz

When in Africa, drink gin. Many countries on the continent, such as Tanzania, were settled by Great Britain. If there’s one thing the Brits successfully exported to the world — beyond lace doilies and racy photos of Prince Harry — it’s gin.

Back in the day the colonial set usually drank their gin with tonic, which contains quinine (an anti-malarial), but gin has become so commonplace in Africa you’ll find many other gin cocktails, such as a Gin Fizz.

The Serengeti and a refreshing Gin Fizz beckon.

I tried this drink one afternoon before an evening game drive at andBeyond Klein’s Camp, a luxuriously rustic safari lodge situated on a private land concession adjacent to Serengeti National Park. At 4 p.m. tourists are supposed to take a page from the Queen and sip tea, but I asked for something a little stronger.

A Gin Fizz is basically a Tom Collins with less simple syrup and different garnishes. Its main attribute is its ability to refresh while simultaneously delivering a lot of gin in a nice format: tart, slightly sweet and, well, fizzy. It also calms your nerves if you’re a little jumpy about coming within 10 feet of a bunch of lions in an open-air safari jeep. Enjoy!

Totally calm thanks to the Gin Fizz.

Gin Fizz

  •  2 oz Gordon’s London Dry Gin
  • 1/2 oz sugar syrup (use the British ratio of two parts sugar to one part water)
  • 1 oz fresh-squeezed lemon juice
  • Top soda water
  • Ice
  • Lime (or lemon) wedge garnish

Shake the gin, lemon juice and sugar syrup with ice, then strain into an ice-filled Collins glass. Top with soda water and garnish with a lemon (or lime) wedge.

— Recipe courtesy andBeyond Klein’s Camp

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