Sea Fizz

seafizz

Sea Fizz

1 1/2 oz Absinthe
Juice 1/2 lemon
1 egg white
1 tsp caster sugar (or 1 tsp 2-1 simple syrup)

Shake ingredients for 10 seconds in a cocktail shaker without ice. Add large ice and shake well. Strain into glass and top up with soda water.

There are few drinks with a lot of Absinthe that I truly like.  This is one of them.

The Sea Fizz is not in the “Savoy Cocktail Book,” but appears without the egg white in later editions of Patrick Duffy’s “Official Mixer’s Manual” as the “Seapea Fizz”.

Apparently, it was created by Frank Meier, at the time of the Gambon bar and later of the Ritz in Paris, for Cole Porter (C.P., thus “Seapea”) some time around 1933.

If you use Pernod, Ricard, or another sweetened anise liqueur, reduce, or eliminate, the sugar.

Basically an Absinthe sour, this is a delicious and dangerously refreshing beverage.

Charlie Lindbergh Cocktail

Charlie Lindbergh

Charlie Lindbergh Cocktail

2 Dashes Orange Juice. (2/3 tsp Orange Juice)
2 Dashes Pricota. (2/3 tsp Rothman & Winter Orchard Apricot liqueur)
1/2 Kina Lillet. (1 oz Cocchi Americano)
1/2 Plymouth Gin. (1 oz Plymouth Gin)

Shake (stir?) well and serve in cocktail glass. Squeeze lemon peel on top.

I can only assume this is named after Charles Lindbergh, the aviator who flew the first successful non-stop flight between New York and Paris in May of 1927.

The cocktail itself seemed a bit, uh, “girly”. Nice enough, and all, but more of the sort of drink you’d buy for that cute girl you are trying to impress, than the sort of thing you’d have as a brace up after crossing the Atlantic.

If you want to play along and don’t have Cocchi Americano, I’d again suggest 1 oz dry vermouth, dash angosutura, dash maraschino liqueur, and an orange twist squeezed into the tin. It’s pretty close and might even be better in this particular case.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.