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.
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!
- 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
- 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