Manuka Honey Lemon Fizz (Gin Cocktail)

Name: Manuka Honey Lemon Fizz (Gin Cocktail)
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2 cocktails
Ingredients: 60 g Manuka honey (MGO specified below — for 1:1 syrup (yields ~120 ml)); 60 ml Water (For syrup (use filtered water)); 90 ml Gin (45 ml per serve; use a London dry or NZ craft gin); 30 ml Fresh lemon juice (About 1 large lemon); 15 ml Aquafaba (Or 1 egg white if not vegan — creates the foam); 4 dashes Orange bitters; Top Soda water (To taste, about 60–80 ml per glass); Ice (For shaking and serving); 2 twists Lemon twist (Garnish); 2 sprigs Fresh thyme (Optional garnish — pairs well with manuka flavour)

A bright, low‑sugar brunch cocktail using NZ manuka honey syrup and aquafaba for a silky foam

This refreshing Manuka Honey Lemon Fizz pairs floral, earthy manuka honey with crisp gin and tangy lemon. A simple 1:1 manuka syrup keeps sweetness balanced and lower than many classic cocktails. Aquafaba creates a vegan foam — swap for an egg white if preferred. Perfect for brunch, summer evenings or any occasion where a trending, on‑brand cocktail is called for.

Lisa

June 25, 20260 comments

Timing

Cook Time: PT3M

Prep Time: PT10M

Total Time: PT13M

Active Time: PT8M

Ingredients

Manuka honey

(Notes: MGO specified below — for 1:1 syrup (yields ~120 ml))

Water

(Notes: For syrup (use filtered water))

Gin

(Notes: 45 ml per serve; use a London dry or NZ craft gin)

Fresh lemon juice

(Notes: About 1 large lemon)

Aquafaba

(Notes: Or 1 egg white if not vegan — creates the foam)

dashes

Orange bitters

Top

Soda water

(Notes: To taste, about 60–80 ml per glass)

Ice

(Notes: For shaking and serving)

twists

Lemon twist

(Notes: Garnish)

sprigs

Fresh thyme

(Notes: Optional garnish — pairs well with manuka flavour)

Instructions

Step 1

Make the manuka honey syrup: combine the manuka honey and water in a small saucepan over low heat. Stir until the honey fully dissolves and the mixture is smooth. Do not boil; simmer gently for 2–3 minutes to meld flavours, then remove from heat and cool.

Tip: Use equal weights/volumes for a 1:1 syrup — it stores in the fridge for up to 2 weeks.

Timing: PT3M

Step 2

Chill two coupe or highball glasses in the freezer while you assemble the cocktail. Measure gin, lemon juice and 30 ml of the cooled manuka syrup into a cocktail shaker.

Tip: Chilled glasses keep the fizz lively longer.

Timing: PT2M

Step 3

Add the aquafaba (or egg white) and 2 dashes of orange bitters to the shaker. Perform a dry shake (no ice) vigorously for 15–20 seconds to build a stable foam.

Tip: A vigorous dry shake is key to a silky, voluminous head.

Timing: PT20S

Step 4

Add a generous handful of ice to the shaker and shake hard for 15 seconds to chill and dilute.

Tip: Use large ice where possible to control dilution.

Timing: PT15S

Step 5

Double strain into the chilled glasses (use a fine mesh to catch small ice shards). Top each drink with soda water to taste (approximately 60–80 ml), creating a light fizz without collapsing the foam. Add remaining 2 dashes of bitters on top of the foam and garnish with a lemon twist and thyme sprig.

Tip: Dropping bitters onto the foam creates an aromatic, photogenic finish.

Timing: PT1M

Step 6

Serve immediately and enjoy. Leftover manuka syrup keeps refrigerated for up to 2 weeks — use in other cocktails, dressings or drizzled over yoghurt.

Tip: If using egg white, consume responsibly and inform guests; aquafaba is a great vegan alternative.