Gunshop Fizz Cocktail

History of Gunshop Fizz Cocktail

Created by Maks Pazuniak and Kirk Estopinal (of Cure, New Orleans) and popularized in their Rogue Cocktails book (2009), the Gunshop Fizz epitomizes rogue mixology. Its defining quirk: two full ounces of Peychaud’s bitters – normally used by the dash – muddled with fresh fruit. This “offbeat” recipe was called the “sublime standard-bearer” of their style. Think of it as a bubbly, citrus-and-herb punch where Peychaud’s anise-tinged bitters (famous from the Sazerac) take center stage, balanced by strawberry, citrus, and effervescent soda.

Ingredients

• 3 (4″) grapefruit twists
• 3 (4″) orange twists
• 2 cucumber slices (¼″ thick)
• 2 strawberries, hulled
• 2 oz Peychaud’s bitters
• 1 oz fresh lemon juice
• 1 oz simple syrup (1:1)
• About 2¼ oz San Pellegrino Sanbittèr (bitter orange soda) – see note below

Instructions for Gunshop Fizz Cocktail

1. Muddle (Step 1): In a cocktail shaker, combine grapefruit twists, orange twists, cucumber, strawberries, and 2 oz Peychaud’s bitters. Gently muddle to release juice from fruit (do not pulverize). Let rest 2 minutes to infuse.
2. Mix (Step 2): Add lemon juice, simple syrup, and ice to the shaker. Shake until well chilled (about 20 seconds).
3. Strain & Top: Double strain into an ice-filled Collins glass. Top with San Pellegrino Sanbittèr (or substitute with a Campari–soda blend: see note).
4. Garnish: Float the remaining cucumber slice on top.

Note: If Sanbittèr (Italian bitter soda) is unavailable or too rare, use ¾ oz Campari plus 1½ oz soda water instead (mimics the bittersweet finish).

Food Pairing with Gunshop Fizz Cocktail

This vibrant, bittersweet fizz pairs nicely with spicy or smoky foods. Try it with grilled seafood tacos, spicy sausage, or spicy barbecue (the grapefruit and bitters cut heat). It’s also lovely with cured meats and cheeses (think Campari’s classic Negroni pairings) or a charcuterie board. The herbal strawberry notes mean it can even complement Asian chili dishes or gazpacho.

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