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
An Airmail is 45ml of aged rum, 15ml of fresh lime juice and 15ml of honey syrup, shaken hard for 10 to 12 seconds, double strained into a chilled flute and topped with 60ml of
Bellini
A Bellini is 100ml prosecco over 50ml white peach purée: the purée goes into a chilled flute, the cold prosecco is poured over in stages and folded in, and it is served straight
Buck’s Fizz
A Buck’s Fizz is two parts champagne to one of orange juice: 50ml cold, freshly squeezed orange juice in a chilled flute, topped slowly with 100ml brut champagne, with no garnish.
Champagne Cocktail
A Champagne Cocktail is a sugar cube soaked with two dashes of Angostura and dropped into a chilled flute, then 10ml of cognac and 90ml of cold champagne poured slowly down the
Death in the Afternoon
Death in the Afternoon is 30ml absinthe in a cold flute, with about 90ml of very cold Champagne poured in slowly until the drink turns cloudy. No garnish and no ice. About 3.1 UK
French 75
A French 75 is 30ml of London Dry gin, 15ml of fresh lemon juice and 15ml of sugar syrup, shaken hard for 10 to 12 seconds, double strained into a chilled flute and topped with
Gin Fizz
A Gin Fizz is 45ml of London Dry gin, 30ml of fresh lemon juice and 10ml of sugar syrup, shaken hard with ice for 10 to 12 seconds, strained into a chilled small highball with no
Kir Royale
A Kir Royale is 10ml of crème de cassis in a chilled flute, topped slowly with 90ml of cold brut champagne and not stirred. No garnish is needed. About 1.2 UK units. These are the
Mead Royale
A Mead Royale is 30ml of dry mead and 15ml of elderflower liqueur in a chilled flute, with 90ml of cold dry sparkling wine poured slowly over them, finished with a lemon twist.
Mimosa
A Mimosa is 75ml of fresh orange juice poured into a cold flute, then 75ml of cold prosecco added slowly and stirred once. About 0.8 UK units. Those are the IBA’s measures, and
Morning Glory Fizz
A Morning Glory Fizz is 60ml of unpeated Scotch, 15ml of fresh lemon juice, 10ml of fresh lime juice, 20ml of simple syrup, one egg white and two dashes of absinthe, dry shaken
Old Cuban
An Old Cuban is 45ml aged rum, 22.5ml fresh lime juice, 30ml simple syrup, two dashes of Angostura and six to eight mint leaves, shaken hard, double strained into a chilled coupe
Ramos Gin Fizz
A Ramos Gin Fizz is 45ml of London Dry gin, 15ml each of fresh lemon and lime juice, 30ml of sugar syrup, 30ml of egg white, 60ml of double cream, three dashes of orange flower
Rossini
A Rossini is 50ml fresh strawberry purée topped with 100ml cold prosecco in a chilled flute, folded gently and served at once. It is the Bellini’s strawberry relative: the same
Seelbach
A Seelbach is 30ml of bourbon, 15ml of orange curaçao and seven dashes each of Angostura and Peychaud’s bitters, stirred with ice, strained into a chilled flute and topped with
Sloe Gin Fizz
A Sloe Gin Fizz is 45ml of sloe gin, 15ml of London Dry gin, 30ml of fresh lemon juice and 10ml of sugar syrup, shaken hard, strained into a chilled small highball with no ice and