gin fizz

Like a good cocktail, sometimes even the most accomplished bartending repertoires need to be shaken up. For the pros, that might mean sea-foam bitters from a shiny new molecular restabilizer, or ion-free glacial ice blocks prepared by the crushinator. For the rest of us, the answers are probably already in your kitchen, assuming you remembered to buy groceries sometime in the past month. That half a jar of pickle juice in the fridge with one pickle sitting in it? That'll deliciously dirty up a wide range of run-of-the-mill cocktails. That last egg in the carton (because what man eats just one egg?) and the unfinished ...