Fantastic Fizzes

July 31, 2018

Exploring Cocktail ‘Fizzes’

I often refer back to my little library of cocktail books when I sit down to write these posts. For this piece, I want to share the introduction I got, when I started looking for recipes for Fizzes in a book called “Cocktails: How to Mix Them” by Robert. That’s right, just Robert, no surname.

 

 

 

 

 

 

 

 

 

 

 

He tells us: “Fizzes are very good drinks in the morning, They should be drunk as soon as they are ready because they lose their flavour very quickly”.

The best part is how boozy the recipes are. How did anyone get any work done if these were consumed at breakfast? More to the point, WHO was drinking these at breakfast time?!
Most books include a recipe for the Golden Fizz which is a Gin Fizz with the addition of egg yolk. Forget your swampy green smoothie – the Golden Fizz truly is, breakfast in a glass. I reckon some mushrooms on toast would be great alongside but I digress.

Craziness aside, the Golden Fizz would be a great drink for a brunch menu, alongside your Bloody Mary.

I first came across gin-based offerings when I discovered the fizz family of drinks. I suspect that I probably walked in to the famous argument raging amongst bartenders around the world at any moment in time. The argument is about what the difference is between the Gin Fizz and the Tom Collins. Since you ask, here is my understanding.

The Gin Fizz is served in a shorter glass, no ice is used in the finished drink and soda was traditionally added to the drink from a soda stream which fizzed the drink up really well producing a drink that was much more alive, but at the cost of the bubbles dissipating quickly – hence, I suspect, the need to drink quickly. The drink is also shaken, whereas the Tom Collins is built.

That just leaves me to say that the Tom Collins is served in a taller glass, over ice and is built. The glass is taller but the ingredients are mostly used in the same proportions. Soda is from a bottle and the drink is less alive as a result, but you can take your time because they’ll stick around for longer.

Here is my version of the Gin Fizz and a collection of some other fizzes I’d like to tell you about.

Gin Fizz

Ingredients

Gin – 50ml
Lemon juice – 20ml
Simple syrup – 20ml
Soda – top

Method: Shake and strain in to a glass filled with ice. Yes I know I said no ice. That was the history part of your lesson. Time to bring the drink up to date.

Garnish: Lemon wedge

And now a little journey that leads nowhere in particular:

If you add mint leaves to your gin fizz, you have yourself a Southside Fizz.  If you swap the lemon juice for orange juice in your Gin Fizz, then you have yourself a Sunshine Fizz. I prefer to include the orange with the lemon juice and you might like to try shaking with a couple of slices of orange to see what you think of them orange oils in the drink.

Adding an egg yolk to the Gin Fizz gives us the Golden Fizz or if we use just the white of the egg, we have a
Silver Fizz. Whole egg? A Royal Fizz. A Silver Fizz prepared with fresh raspberries (or raspberry puree), will give you perhaps the best fruity fizz I can offer you – the Albermale Fizz. The Albermale Fizz is of course, a Clover Club with the addition of soda.

 

 

 

 

Back to our fizzes…


Chicago Fizz
My favourite of the fizzes featuring two of my favourite things in life – rum and port. They combine beautifully and you end up with a long ruby coloured drink with an enticing, foamy top. Equally good late night as it is at breakfast.

Ingredients

White rum – 30ml
Port (LBV)  – 30ml
Lemon juice – 20ml
Simple syrup – 20ml
Egg white – 20ml
Soda – top

Method: Shake and strain in to a glass filled with ice.
Garnish: None. The egg white will give you a great looking drink

Click here to watch a video of me, Lefti, preparing this classic cocktail, with a twist, on the Icely Done YouTube channel.

Sticking along the lines of the spirit/port combo, you should also try swapping the rum for scotch. This is called a Japanese Fizz (don’t ask me why). You might also like to play around with the spirt/port quantities. For the Chicago Fizz, I like equal parts. For the Japanese Fizz, I like to up the scotch

Sticking with scotch:


Morning Glory Fizz
A scotch fizz, with the addition of absinthe.

Ingredients

Scotch whisky – 50ml
Absinthe – 1 dash
Lemon juice – 20ml
Simple syrup – 20ml
Egg white – 20ml
Soda – top

Method: Shake and strain in to a glass filled with ice.
Garnish: Lemon wedge

Pisco/Aperol fizz
This is one I dug out of the Match Bar archives. One of just a handful of great Pisco drinks that I have in my cocktail bank. A pleasing, fruity fizz that slips down a treat.

Ingredients

Pisco – 40ml
Aperol  – 20ml
2 muddled strawberries
Lemon juice – 25ml
Simple syrup – 20ml
Egg white – 20ml
Soda – top

Method: Shake and strain in to a glass filled with ice.
Garnish: None

I’ll leave you with a lovely Autumnal fizz from Sam Jeavons with bourbon at the base.


Orchard Silver Fizz

Ingredients

Bourbon – 50ml
Absinthe  – dash
Pear puree – 15ml
Cloudy apple – 10ml
Lemon juice – 20ml
Simple syrup – 20ml
Egg white – 20ml
Soda – top

Method: Shake and strain in to a highball filled with ice.
Garnish: None

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1 comment

  1. Comment by Gin Online

    Gin Online Author

    November 9, 2018 at 1:44 pm

    You made some decent points there. I looked on the internet for the issue and found most individuals will go along with with your website.

    Reply

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