Prairie Gin Fizz

A true taste of the prairies, this cocktail spotlights our Black Fox Gin #3, a tart hit of rhubarb and sea buckthorn, and is balanced with the sweetness of local honey. A frothed egg white marries this sweet and tart cocktail perfectly.

The Backyard Project, Regina


1.5 oz Black Fox Gin #3
1 Egg white
1 cup Sea buckthorn berries
2 medium stalks of rhubarb
1 cup Honey
1 cup Water
*to taste; Better Bitters Orange Tree
*to taste; Carbonated water (optional)


Cut rhubarb into coins. Combine one cup of water and one cup of honey in a saucepan and bring to a boil. Simmer and stir often until consistent, clear liquid forms. Set aside to cool. Add rhubarb and sea buckthorn berries to honey syrup, simmer until rhubarb becomes translucent. Strain fruit from syrup and reserve for later.

Add fruit to blender and pulse on high until smooth. Use cheesecloth or a fine strainer to remove any seeds or pulp. In your cocktail mixer, add gin, egg white, two ounces of fruit puree, and one ounce of honey syrup. Shake vigorously until egg whites are frothy.

Add ice to the shaker and shake again to chill. Strain your cocktail into a glass filled with ice. Add Orange Tree bitters to taste. If desired, slowly add carbonated water to taste.

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