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Gin Fizz Recipe


Atkins Gin Fizz
3.3g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:American
Cook Time:0 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.6g

Protein

16.6g

Fat

0.1g

Fiber

252.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2tspOrange Zest
  • 0 4/24servingOriginal Seltzer Water (Can)
  • 1fl oz (no ice)Gin
  • 1wedge yieldsLime Juice
  • 1packetNo Calorie Sweetener Packets
  • 1wedge yieldsLEMON JUICE Jetro Cash & Carry Enterprises, Inc.
  • 1largeEgg White (from 1 large egg= 33g)
  • 3tbspHEAVY CREAM Whole Foods Market, Inc.

DIRECTIONS

For Cocktail:  Shake all except seltzer in a cocktail mixer with ice.  Strain into a cocktail glass, top off with seltzer and garnish with ground cinnamon and freshly grated nutmeg.  Note that you will need about 1 tsp each of the lemon and lime juice.

It is best to use pasteurized eggs for this recipe.  They can be hard to find except during the holiday months.  To pasteurze:  place room temperature large eggs in a small saucepan covered with cold water.  (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.)  Place pan on the stove and cook over medium heat. Bring water to 140°F (but not higher than 145°F). It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan.  Allow the eggs to stay at that temperature for 3 minutes then quickly remove from the pan and cool under coldwater.  Refrigerate until ready to use.

 

Cooking Tip

Why not have friends over to enjoy this drink! Update the serving settings above to reveal the required amount of ingredients you’ll need.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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