Long Drink
Gunshop Fizz
How to make a Gunshop Fizz - the sprawling fizz from cognac, Aperol, lemon, cucumber and Peychaud's bitters, served lavishly with soda over crushed ice.
6 minPrep time
mediumDifficulty
HighballGlass
1Serving(s)
The Gunshop Fizz is a lavish, refreshing longdrink from New Orleans that combines cognac and Aperol with cucumber and plenty of Peychaud’s bitters. Built over crushed ice and topped with soda, it becomes a long, fruity-spicy summer drink.
Instructions
- Lightly press the cucumber slices in the shaker.
- Add the cognac, Aperol, lemon juice and Peychaud's bitters.
- Fill up with ice cubes and shake for about 12 seconds.
- Double-strain into a highball filled with crushed ice.
- Top up with soda and stir carefully.
- Garnish with a cucumber slice and lemon zest.
Garnish: Cucumber slice and lemon zest
Pro tip: Only press the cucumber gently, do not crush it - otherwise the drink turns bitter instead of fresh.
Frequently asked questions
Who invented the Gunshop Fizz?
The drink was created by T. Cole Newton at the bar Twelve Mile Limit in New Orleans.
Why so many dashes of bitters?
The high dose of Peychaud's is intentional: it dyes the drink pink and gives a distinctive anise note.
Can I leave out the cucumber?
The cucumber provides the typical freshness; a substitute clearly changes the character of the fizz.
Ingredients
- Cognac3 cl
- Aperol2 cl
- Lemon juice2 cl
- Cucumber2 slices
- Peychaud's bitters10 dashes
- Soda6 cl
