Gin Fizz

Ramos Gin Fizz by ReeseCLloyd, some rights reserved

The Fizz Family is an extension of another famous cocktail family; the Sours.  For every Sour there is a Fizz, and for every Fizz there is a Sour, it’s just that for some spirits one is usually more successful than the other.  That is why we find the Gin Fizz and not the Gin Sour, and the Whiskey Sour but not the Whiskey Fizz on the list of all time classic mixed drinks.

A Fizz, in its simplest form, is just a Sour with the lengthening addition of soda water.  A creation of the late nineteenth century, when mixed drinks began to emerge from the bittered sling category and include some of the first variants that allowed them to be considered, long, cooling, refreshing drinks.

The Gin Fizz opens itself up to a number of variations, but we start with the basic:

  1. Add two measures of gin, one measure of fresh lemon juice and half a measure of (2:1) sugar syrup to a shaker.
  2. Fill the shaker 2/3 full of ice and shake well for twenty seconds.
  3. Strain into a chilled highball glass (without ice) and top with soda water.
  4. Garnish with a slice of lemon and a sprig of mint.

The Ramos Gin Fizz, however, is anything but basic, and also requires you to have some time on your hands.  For a start it includes a number of controversial ingredients (orange flower water?  Heavy cream?) and then it comes with the firm instruction to shake for no less than twelve minutes.  It is not a drink to make if you are concerned about dying of thirst.

Invented in New Orleans in 1888 by barman Henry Ramos it is a silky smooth concoction which, if made to the exact recipe is a perfectly balanced masterpiece finished in ostentatious and labour-intensive style:

  1. Add a large measure of gin, a measure of heavy (double) cream, 1/2 an egg white, 1/2 a measure of lime juice, 1/3 measure of lemon juice, 1/2 measure of (2:1) sugar syrup and a barspoon of orange flower water to a shaker.
  2. Fill the shaker 2/3 full of ice and shake well for TWELVE MINUTES (Ramos used to hire a phalanx of shaker boys who would line up behind the bar and shake these all night).
  3. Strain into a chilled highball glass (without ice) and garnish with a slice of lemon.

Or, if you want a halfway house and don’t have twelve minutes of shaking to wait, try the Elder-Gin Fizz, a British summer time classic:

  1. Add a measure of gin, a measure of elderflower liqueur, half a measure of (2:1) simple syrup, half a measure of lemon juice and half a measure of egg white to a shaker.
  2. Fill the shaker 2/3 full of ice and shake well for twenty seconds.
  3. Strain into the mixing glass and then dry shake (without ice) for a further ten seconds.
  4. Strain into a chilled highball glass (without ice) and garnish with a slice of lemon.

 

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Aviation

Photo courtesy of ReeseCLloyd, some rights reserved

My post on The Bitter Truth’s fantastic Cocktail Bitters Traveller’s Set has already referred to the golden age of travel.  This drink is another that brings to mind images of the glory days of Pan Am and luxury air travel.

The Aviation was an ideal at-seat serve as you drift along at hundreds of miles an hour above the clouds with not a care in the world – a million miles away from the modern pile ’em high approach to air travel.  The origins of the Aviation are unknown, but it was first published in Hugo Ensslin’s Recipes for Mixed Drinks, a 1916 guide to the drinks served in New York’s Hotel Wallick.

The Aviation is effectively a tune up of the Gin Sour (gin, lemon juice, sugar) with a sweetening hit of maraschino.  The traditional recipe went as follows:

  1. Add a large measure of gin, the juice of half a lemon, a barspoon of maraschino and a barspoon of crème de violette to a shaker of ice.
  2. Shake well and strain into a martini glass.
  3. Garnish with a cherry (or twist of lemon peel).

This recipe creates a delightfully sour drink with a hint of blue sky courtesy of the crème de violette.  However, my homebar is, as yet, lacking a bottle (it’s on the list) so I prefer the modern version which excludes the hard to find violet-brandy liqueur.