Albemarle Fizz

Pro tips

• Shake the lemon juice, powdered sugar, gin, and raspberry syrup hard with ice for at least 10 seconds to properly chill and dissolve the sugar.
• Top with club soda immediately after straining—do not shake the soda, as it will lose carbonation; pour gently into the glass.
• Use fresh-squeezed lemon juice rather than bottled for brighter acidity and better balance with the sweet raspberry component.
• Chill the serving glass with ice before pouring to keep the drink cold longer and prevent dilution from melting ice.

Substitutions

• Powdered sugar → simple syrup, ¾ teaspoon (easier to dissolve, same sweetness)
• Raspberry syrup → raspberry liqueur, 1 teaspoon (adds alcohol; adjust gin slightly if needed)
• Club soda → sparkling water or seltzer (identical effect)
• Gin → vodka (neutral base; will lose juniper character but retain fizz-cocktail structure)

Storage & make-ahead

Serve immediately after preparing. Do not store pre-made; the cocktail is best enjoyed fresh while carbonated.

Equipment

cocktail shaker · jigger or measuring spoon · bar strainer · coupe or highball glass

What type of gin works best for an Albemarle Fizz?

A London Dry style gin with juniper-forward botanicals works well, as it stands up to the tartness of lemon and sweetness of raspberry syrup without being overwhelmed.

Can I make the Albemarle Fizz without powdered sugar?

Yes—use 1 teaspoon of simple syrup or regular granulated sugar dissolved in a small amount of water as a substitute for powdered sugar.

Should the Albemarle Fizz be shaken or stirred?

Shake vigorously with ice to chill and combine the lemon, sugar, gin, and raspberry syrup, then strain into a glass and top with club soda.

What can I use instead of raspberry syrup?

Raspberry liqueur, grenadine, or a homemade berry syrup work as alternatives, though they will shift the flavor profile slightly.

How do I adjust the sweetness?

Reduce powdered sugar to ½ teaspoon for a drier drink, or increase to 1.5 teaspoons if you prefer more sweetness and less tartness.