Drink of the Week: Texas Fizz

Photo: Stuart Mullenberg

From the Panhandle to the Plains, drinking in Texas has never been more inspired, and our March/April Texas Issue gives you a taste of that liquid culture. And for today’s Drink of the Week we tap into a Lone Star-inspired classic, the Texas Fizz. A simple cocktail with an intriguing history, Dave Wondrich explores its origins in our March/April issue (you can read his story here)—it’s a little sweet, a little tart and a little fizzy. From the juiciest grapefruit cocktails to Texas’ burgeoning whiskey, wine, beer and coffee scenes, get ready to drink in all Texas has to offer.

Texas Fizz

1½ oz. London dry gin
½ oz. fresh lemon juice
¾ oz. fresh orange juice
1 tsp. grenadine, or more to taste
2–3 oz. chilled brut Champagne (or other sparkling wine)

Tools: shaker, strainer
Glass: flute

Shake ingredients well with plenty of ice. Strain into a chilled flute and top with Champagne.