Saturday, June 25, 2011

Exhibit #68: Fizzes Courtesy of the Letter A

American Fizz $8
#42. Dry gin, cognac, lemon juice, pomegranate syrup, club soda, up.

Angostura Fizz $8
#43. Angostura bitters, lemon juice, cream, promegranate syrup, egg white, club soda, up. Also known as a Trinidad Fizz: “It is a well-known stomachic along the humid shores of Trinidad…wherever the climate is hot and the humidity high, and stomachs stage sit-down strikes and view all thoughts of food – present or future – with entire lack of enthusiasm.” – Charles H. Baker, Jr., Jigger, Beaker & Flask

Apple Blow Fizz $8
VSOP grade Busnel calvados (apple brandy), a little lemon juice and sugar, egg white, club soda, up.

Apricot Fizz $7
#44 Apricot liqueur, lemon and lime juices, a little sugar, club soda, up.

Apricot Anis Fizz $8
#45 Unlike the above drink, this is gin-based: dry gin, apricot and anisette liqueurs, lemon juice, club soda, up.

Aziz’ Special Fizz $11
#46 A double portion of Old Tom gin, lemon juice, cream, sugar, egg white, orange flower water, and club soda, a little ice, rose petal garnish. This variation on the New Orleans, or Ramos, Gin Fizz was created by Aziz Effendi of the Winter Palace hotel in Luxor, Egypt, 1930s, and like the Angostura Fizz comes via globetrotter Charles Baker: “It is a wonderful thing to sit on the terrace of a wine-clear evening, pleasantly wearied from a day of marveling in incredible Karnak…with a 14 oz example of Aziz’ art in our hands.”

“Serve immediately and drink soon thereafter, for no gin fizz gains virtue from even brief neglect.”

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