Navy Fizz Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.

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Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Navy Fizz Recipe

Active 6 mins
Total 6 mins
Serves 1 serving

Ingredients

  • 1/2 ripe nectarine, sliced

  • 3/4 ounce simple syrup (see note)

  • One 2-inch rosemary sprig, plus additional for garnish

  • 1 1/2 ounces London Dry Gin

  • 3/4 ounce Campari

  • 3/4 ounce fresh juice from 1 lemon

  • Club soda

Directions

  1. In a cocktail shaker, muddle nectarine, simple syrup, and rosemary sprig. Add gin, Campari, and lemon juice, fill shaker with ice, and shake until well chilled (about 15 seconds.)

  2. Fill highball glass with ice. Fine-strain cocktail into serving glass. Top with soda and garnish with additional rosemary sprig.

Special Equipment

Cocktail shaker, cocktail strainer, fine mesh strainer

Nutrition Facts (per serving)
224Calories
0gFat
23gCarbs
1gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories224
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 2mg0%
Total Carbohydrate 23g8%
Dietary Fiber 1g5%
Total Sugars 20g
Protein 1g
Vitamin C 12mg61%
Calcium 26mg2%
Iron 0mg3%
Potassium 133mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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