Fizzes
16 recipes
This Field Manual holds 16 recipes in the fizz family. A fizz is a sour shaken hard and topped with soda, served short in a small glass with no ice in it.
The absence of ice is the whole point and the reason a fizz is drunk quickly. Shaking does the chilling and the dilution before the drink reaches the glass, so there is nothing left to keep it cold. A gin fizz with egg white becomes a silver fizz, with the yolk a golden one, and with both a royal. The Ramos asks for twelve minutes of shaking and a cream and citrus emulsion that separates if you stop early.
Base Spirit
Difficulty Level
Airmail
The Airmail is the French 75’s tropical correspondent: golden rum, lime and honey under a champagne top, named in the 1930s for the postal service that was then shrinking the
Bellini
The Bellini was born at Harry’s Bar in Venice, perfected through the 1940s by founder Giuseppe Cipriani and named in 1948 for the painter: the drink’s soft pink, Cipriani said,
Buck’s Fizz
The Buck’s Fizz is the older sibling in the orange-and-champagne family, and the British one: invented in 1921 by barman Malachy McGarry at Buck’s Club in Mayfair, four years
Champagne Cocktail
The Champagne Cocktail is a sugar cube soaked in Angostura, dropped into a flute, given a small measure of cognac and topped with cold champagne. Jerry Thomas printed it in 1862,
Death in the Afternoon
Death in the Afternoon was created by Ernest Hemingway and submitted to a 1935 celebrity cocktail collection called So Red the Nose, in which notable figures contributed original
French 75
The French 75 was created at Harry's New York Bar in Paris in 1915 and named after the French 75mm field gun, the defining artillery piece of the First World War on the Western
Gin Fizz
The Gin Fizz is the sour family’s effervescent branch and one of the golden age’s defining orders: gin, lemon and sugar shaken hard and fired into a small glass with soda, drunk
Kir Royale
The Kir Royale carries the name of a war hero. Canon Félix Kir was a priest, a Resistance figure who helped thousands escape occupied France, and mayor of Dijon from 1945 until
Mead Royale
The Mead Royale is our celebration pour for St David's Day: dry Welsh mead and elderflower liqueur in a flute, topped with sparkling wine and finished with a lemon twist. It
Mimosa
The Mimosa is equal parts sparkling wine and fresh orange juice, and the equal-parts pour is both its signature and its civilising feature. Half wine, half sunshine, low enough in
Morning Glory Fizz
The Morning Glory Fizz is the Victorian morning after in a small glass: Scotch given the full fizz treatment with egg white, split citrus, a thread of absinthe and a brisk top of
Old Cuban
The Old Cuban is a Mojito promoted rank by rank. Aged rum where white stood, champagne where the soda was, mint shaken rather than muddled, a coupe instead of a highball, and two
Ramos Gin Fizz
Henry C. Ramos created this at the Imperial Cabinet Saloon in New Orleans in 1888, and by the Mardi Gras of 1915 his bar needed thirty-five shaker boys working in relay to keep up
Rossini
The Rossini is the Bellini’s summer sibling, named with the same Venetian logic for another Italian master: strawberries where the peaches were, prosecco as before, and the
Seelbach
The Seelbach has the best origin story in the modern canon, twice over. As first told: a pre-Prohibition house cocktail of Louisville’s grand Seelbach Hotel, lost when the
Sloe Gin Fizz
Sloe gin is England’s hedgerow in a bottle: blackthorn sloes picked after the first frost, steeped in gin and sugar through the winter, emerging deep garnet and tasting of plum