First, just a reminder that Sunday, June 26, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
1/2 Tablespoonful Powdered Sugar. (1 tsp. Caster Sugar)
1 Glass Brandy. (2 oz Dudognon Cognac Reserve)
Shake well, strain into medium size glass and fill with syphon soda water.
Source: Hugo Ensslin, “Recipes for Mixed Drinks” 1916-1917, “Made same as plain Gin Fizz*, using Brandy instead of Gin.”
*Gin Fizz. Juice of ½ Lime; Juice ½ Lemon; 1 tablespoon of Powdered Sugar; 1 drink Dry Gin. Shake well in a mixing glass with cracked ice, strain into fizz glass, fill up with carbonated or any sparkling water desired.
Right, so I’m a bit of a moron, here I was saying the Albemarle Fizz was a bit sweet, when, according to Hugo Ensslin, like the Plain Gin Fizz, it should have been made with the juice of “1/2 Lime and the Juice of 1/2 Lemon”.
And again, I failed to notice when making the Brandy Fizz.
Well, I have to say, while it might have been OK with the Raspberry flavors of the Albemarle Fizz, I don’t think lime juice would have been awesome in the Brandy Fizz.
I was perfectly happy with this drink as it is, with its Cognac Flavor flag waving proudly.
Though, to be honest, with a Cognac as fine as the Dudognon, a plain soda and Cognac Highball would have been perfectly delicious.
Unfortunately, or fortunately, its the only Brandy I have in the house at the moment.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.