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Tag Archives: fizz

Day 338, Cocktail 342

Ok, so not the catchiest of titles.  Honestly, I sat here for a good 10 minutes and nothing, absolutely nothing witty or pithy came to mind.  Either blog fatigue has set in or I’ve finally reached my limit.  Nah, can’t be that!

So, last night I started thumbing through Dale Degroff’s “The Craft of the Cocktail” and stumbled into the fizz section.  According to Degroff a fizz is a spin-off from the sour, made possible by the development of widespread appearance of soda water.  There are basically two types of fizz.  The first includes egg white for a creamy texture and nice, foamy head.  Fizzes made with egg white are typically served without ice, and thus require a smaller Delmonico glass.  The Delmonico glass is very similar to the collins glass except that it is in the 8 to 10 oz range rather than 12 oz.  The glass in my picture is a 10 oz Delmonico.  The second type of fizz is made without egg white and thus, is usually served over ice in a collins glass.

The fizz that caught my eye was the Silver Fizz.  Here it is:

  Silver Fizz

  • 1-1/2 oz gin
  • 3/4 oz lemon juice
  • 1-1/2 oz bar syrup
  • 1 egg white
  • 3 oz seltzer water

In a shaker with ice  combine everything but the seltzer water.  Shake long and hard (at least 30 seconds) to mix, chill and emulsify the egg.  This is an important step if you want the frothy head and creamy texture that the egg white will impart.  Strain into a chilled Delmonico glass and top with the seltzer water.

This was a delicious cocktail!  Very light, with a sweet, creamy taste and mouth feel, with just a touch of effervescence from the seltzer.  A hint of lemon and the botanicals from the gin (I used Rehorst) finish off this drink.  If summer ever does get here (there’s still ice on my pool) this would be a great cocktail for a warm evening on the patio.


Day 102, Cocktail 101

Nothing like a little plop plop, fizz fizz when you’ve overindulged, heh?

So my dad and step mom arrived today for a visit with us, and we’re glad they’re here.  I made my first cocktail – a gin and tonic – for my dad, oh, about 40 or so years ago.  He’d tell me to fill the glass with ice and then add gin to here, pointing to an imaginary line on the glass and then fill it the rest of the way with tonic.  I was on my way….

So, fast forward, and I decided to treat my dad to a twist on the ‘ol gin and tonic.  I found this recipe last week and it blends Wisconsin’s favorite (no, not bratwursts) with gin. 

  American Fizz

  • 1 oz gin
  • 1 oz brandy
  • 1 oz lemon juice
  • 1/2 oz grenadine
  • seltzer water

In your mixing glass combine the gin, brandy, lemon juice and grenadine over ice.  Stir to chill and mix.  Strain into a collins or highball glass filled 2/3 of the way with ice cubes.  Top with seltzer water.

The brandy adds a “darker” flavor to the gin and lemon, providing an almost smoky or woody backbone.  The grenadine softens the lemon juice a bit and adds just the hint of pomengranate and sweetness to pull it all together.  And please, please, please, use real grenadine!  We both enjoyed sipping this refreshing cocktail as we got caught up with each other.

Over the next few days I’ll do a little more exploring of the fizz genre of cocktails.  Basically, a fizz consists of a base liquor, a citrus juice (typically lemon) and soda water.  Variants of the fizz have been around since the dawn of cocktails in the early 1800’s.  The Ramos Fizz may be the most famous in cocktail circles, but I’ll bet anything that the fizz you’re familiar with is the Sloe Gin Fizz (it sure worked for me at the Gear Ball).  Stay tuned!