Fitzgerald

A bright, deceptively simple gin sour: London dry gin shaken with fresh lemon and a touch of sugar, then lifted by a couple of dashes of aromatic bitters where egg white or soda would usually sit. The bitters give it backbone and a faint spiced perfume without muddying the clean citrus snap. A modern classic credited to Dale DeGroff at New York's Rainbow Room in the 1990s, it began life as the "Gin Thing" before a patron renamed it for the Jazz Age novelist.