Peach Blow Fizz

Peach Blow Fizz
The Juice of 1/2 Lemon or 1 Lime (Juice 1/2 Lemon AND juice 1/2 Lime)
4 Mashed Strawberries. (6 Mashed Raspberries)
1/2 Tablespoonful Powdered Sugar. (Generous Tablespoon Rich Simple Syrup)
1 Tablespoonful Sweet Cream. (1 Tablespoon Heavy Whipping Cream)
1 Glass Dry Gin. (2 oz Plymouth Gin)
Shake well, strain into medium size glass and fill with syphon soda water.

Another of the Fizzes sourced from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”, the original recipe is slightly different from the Savoy Cocktail Book:

Peach Blow Fizz: Juice ½ Lime; Juice ½ Lemon; 4 Strawberries, mashed up; 1 teasponful Powdered Sugar; 1 drink Gin; 1 Pony Cream. Made and served as directed for plain Gin Fizz.

Again you see Ensslin calling for more than one type of citrus. His recipe also calls for a bit more cream, generally a “Pony” is considered an ounce.

The Peach Blow Fizz is one of those puzzling cocktails. First off, there’s the whole “Blow” thing, that, as far as I know nobody really understands. Second there’s the “Peach” thing. Why is this a “Peach Blow Fizz” without any peaches?

I have no idea.

What I can tell you is, the Peach Blow Fizz is a delicious species of Fizz.

The cream sometimes freaks people, well men, out. One Savoy Cocktail Book night, a friend was in and interested in Savoy Cocktails with Strawberries. He’d tried the Bloodhound and I’d garnished his King Cole with Strawberries (Fernet and Strawberries, a great combination, by the way) and was looking for a Third drink before calling it a night. I mentioned the Peach Blow Fizz, and he said, “Oooh, that has cream, doesn’t it?” So that was a no go.

Anyway, I think I ended up making a non-strawberry drink, Jabberwock or something, but I was a little sad he didn’t man up and just drink the pink fruity concoction. It’s not like it has a lot of Cream, or anything. It’s no Grasshopper or Brandy Alexander.

Oh, yeah, Raspberries. I forgot to buy strawberries, so substituted frozen raspberries this time. A change I do heartily recommend.

Tasty, pink, fruity, and boozy, it’s actually a pretty serious drink, for all its girliness.

Heh, one of these days, I’m going to have to try it out when I get an order for a Gin and citrus Bartender’s choice, not too sweet. I bet they’ll love it.

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.

Ostend Fizz

Ostend Fizz
1/2 Liqueur Glass Crème de Cassis. (3/4 oz Brizard Cassis de Bourdeaux)
1/2 Liqueur Glass Kirsch. (3/4 oz Clear Creek Kirsch)
(Dash Meyer Lemon Juice)
Shake well strain into medium size glass and fill with soda water.

The in the previous reference to “Ostend” was in a quote regarding the Vanderbilt Cocktail, “This drink was first made at the Kursaal in Ostend during a visit of Colonel Cornelius Vanderbilt, the American Millionaire…”

Kursaal Ostend

“Before World War II, Ostend was a highly frequented gambling resort for the upper-class British citizens, especially since Queen Victoria prohibited gambling in the ´20s. The gambling law was applied throughout the entire Kingdom, making it impossible for the British people to enjoy gambling in England or in any colonial territory serving under Union Jack. However, the Queen’s law never applied to Belgium, something that made the Kursaal Casino a very popular destination for the U.K. gamblers during the roaring twenties.”

A gambler’s fizz, I guess, definitely French-ish, with its Kirsch and Cassis and definitely upscale. Kirsch, after all, has always been an expensive spirit, at least the good stuff.

This isn’t bad, a tad Cherry soda-ish, certainly less interesting than a Singapore or Straits Sling. Even though I couldn’t resist a touch of citrus, you see people ordering Cassis and Soda in French movies all the time. I guess they didn’t mind the sweetness. To me, a Fizz just isn’t a Fizz without a little citrus.

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.

Orgeat Fizz

Orgeat Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon, Juice 1/2 Lime)
1 Liqueur Glass Orgeat. (1 1/2 oz Small Hand Foods Orgeat)
Shake well strain into medium size glass and fill with soda water.

Now, I normally say a “plain fizz” is composed of Spirits, Lemon or lime, Sweetener, and Soda water.

The Orgeat Fizz gives lie to that formula by leaving out the spirits altogether!

To be honest, prior to getting to this section of the book, I made this non-alcoholic drink all the time, maybe with a dash of Bitters or Absinthe for variety, on “alcohol free days”. It is very tasty!

However, one word of warning, I have had some problems occasionally. Some manufacturers include thickeners, (like Xanthan Gum, aka Cabbage Slime,) in their orgeat. These manufacturers do this to discourage the almond oils and solids from falling out of suspension. With these products, especially when just building an Orgeat Fizz, instead of shaking it, the thickened Orgeat sometimes forms capsules instead of mixing nicely with the soda water. Something about the citrus, almond fats, Xanthan Gum, and soda. Ends up being kind of gross, with little globules of Orgeat floating in your drink instead of the syrup being evenly distributed. Not good eats.

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.

Bachelor Night 04

From Drop Box

People often get a little confused when they visit San Francisco in July and August. Generally, we have fog but haven’t had any real rain since February. So all the hills are parched and dry, yet it is often quite chilly and kind of damp.

From Drop Box

Any weekend morning usually starts with a walk to the top of Bernal Hill, from which you often has vistas of the Golden Gate Bridge, the Bay Bridge, or points South. Well, sometimes, unless it is summer. But there are usually a lot of nice people and dogs up there, so you take what you can get.

Well, I guess I painted myself into this corner. Even Mrs. Flannestad was telling me I had to rent “Sucker Punch” tonight. While it wasn’t super awesome, it was a pretty amazing translation of the action usually associated with a video game into a full length feature. As far as the summer crappy movie fiesta goes, as someone who has spent far too many hours of his adult life playing computer games, I’d put “Sucker Punch” in the middle, just in terms of personal enjoyment. It was sparkly. Strangely still giving Inception the crown, with Sucker Punch second, and Source Code last.

We had some leftover roast chicken from a dinner last night and it seemed like a comfort food kind of night. Chicken Tetrazzini. Make a Bechamel. Saute some vegetables. Boil some pasta. Mix them all together with the boned and diced chicken, cover with bread crumbs and bake until browned. Cocktail was a Hanky Panky. 1 1/2 oz Sweet Vermouth, 1 1/2 oz Dry Gin with a teaspoon of Fernet Branca built over ice. Lemon twist garnish.

Aside from my little cocktail project, one of my off and on projects has been to attempt to rip a portion of all our CDs to digital format (320kbps mp3, highest quality VBR). I have already finished most of the Jazz and World CDs, but I started on the “Rock” CDs recently. The Missus being away allowed me to spend some serious CD crunching time and I finally finished the first CD rack, as pictured, approximately 720 CDs, from Able Tasmans to fIREHOSE. And I got close to finally finishing the PC game Bioshock. Whee! I may finish it before Bioshock Infinite comes out!

Sometimes Monty has a hard time telling the difference between stuffed animals and dog toys.

Bachelor Night 03

From Drop Box

Of course the way to start some quality Dog Boy weekend time is to take a trip to Fort Funston! Happy Dog, Happy Man!

Then fry some leftover baked potatoes with onions. Fried potatoes, not hard. Why do they suck most of the time in restaurants?

And serve the fried potatoes with leftover hamburgers on a toasted English Muffin.

From Drop Box

Some time passes. What would a Bachelor Afternoon be without a nap? Anyway, dinner for one at Gialina. Roast Chicken Breast with a Panzanella salad and a glass of wine. We’ve been going to Gialina nearly once a week since it opened and it remains about our favorite nearby restaurant.

Somehow ending up in Berkeley of all places, at the Albatross Pub, with friends, recently re-arrived in the Bay Area.

From Drop Box

They do have tasty beer at Albatross Pub, who can complain about Moonlight Brewing‘s Bombay by Boat?

BART back to San Francisco, and another night gone.

I guess “Sucker Punch” will have to wait until tomorrow.

Bachelor Night 02

Second night of the wife’s trip out of town. Usually at this point, I’d probably pull out the Jambalaya, but I was feeling a bit difficult. Like I should make something different. Movie theme seems to be Science Fiction Mind Trip.

Marinated some chicken breast strips with chile powder, garlic, Lemon, and olive oil.

Maybe something like Arroz con Pollo with beans?

But a green rice with a lot of parsley and Marjoram.

And Brown Rice.

The Vieux Carre is one of my favorite elaborate (by my standards) cocktails. 1 oz Rye Whiskey, 1 oz Cognac, 1 oz Sweet Vermouth, a generous teaspoon of Benedictine, dashes of Peychaud’s Bitters and a dash of Angostura Bitters. Twist a lemon zest over the drink and drop in. Built and stirred on the rocks, right? No bachelor drink should involve no more than one vessel.

I dunno, I found Source Code to be less compelling than Inception, even with the annoying presence of Leo di Pooplio in Inception. The ending of Source Code was just chicken shit, happy bullshit. Well, I have high hopes for tomorrow’s installment of the “wife’s out of town dumb movie trilogy”. We’re going for a “Sucker Punch”. I think it will be the best of the three.

Bachelor Night 01

A lot of people have recently been posting Dean Martin’s recipe for “Martin Burgers” on their sites, dug up by Letters of Note:

MARTIN BURGERS

1 lb. ground beef
2 oz. bourbon–chilled

Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side.

Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray.

Well, obviously, we’re in California in the second decade of the 2000s, so we’ll need to mess with that a bit.

Start by slicing some heirloom tomatoes.

Follow your favorite recipe for burgers, mine involves bread crumbs, dry vermouth, spanish paprika, thyme, oregano, and extra virgin olive oil. Form your meat into patties. I like dividing a pound of burger meat into 3 patties. Heat a pan or start the grill.

Rent an appropriate movie. Preferably something about which your partner said, “That sounds dumb!” and about which you thought, “Yeah, that does sound kind of dumb, but cool!” I was thinking of Avatar, but it just seemed too woosy, and possibly too dumb, even for me.

Start cooking your burgers.

While they are cooking, add a tablespoon (or to taste) of rich simple syrup to a rocks glass. Squeeze a quarter size piece of orange peel into the syrup and drop into the glass. Add ice. Add 2 oz Bourbon and stir until well chilled.

Toast a bun or English Muffin. Spread one side with mayonnaise and the other with dijon mustard. Put some greens on the mayonnaise side and a slice or two of tomato. On top of this place the cooked burger. Cover top with mustard side, cut and enjoy. If you’re feeling particularly hungry, a baked potato is a nice accompaniment.

Pop in the video and enjoy.

Orange Fizz

Orange Fizz
The Juice of 1/2 Orange. (Juice 1 Tangerine)
The Juice of 1/4 Lemon or 1/2 Lime. (Juice 1 Meyer Lemon)
1 Glass Dry Gin. (2 oz Leopold’s Gin)
(1 tsp. Rich Simple Syrup)
Shake well, strain into medium size glass and fill with syphon soda.

Another of the many Savoy Fizzes which seem to stem from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”, Ensslin gives the recipe as, “Juice ½ Orange; Juice ½ Lime; Juice ½ Lemon; Drink El Bart Gin. Made and served as directed for plain Gin Fizz.”

Ensslin’s Fizzes are very interesting, at least to me, for their use of multiple citrus. In this case, you’ve got Lemon, Lime, and Orange. Outside of so called “Exotic Drinks” you rarely see such variety of citrus called for in drink recipes. Interesting that Ensslin’s recipes pre-date the whole Exotic drink movement by about 30 years. Unlike Vic or Don, in 1916 New York City he probably wasn’t calling on a nostalgia for time spent in the South Sea or the Caribbean for these drinks. Makes you wonder where the inspiration came from.

I did slightly switch up the juices. I only had a Tangerine and some Meyer Lemons. Figured a whole Tangerine amounts to about the juice of a half orange.

Some friends have an enormous Meyer Lemon tree in their back yard which they think must date back at least to the 1940s. It is very nearly weighted down year round with a bumper crop of 100s of lemons. The peels are wonderfully fragrant, much more so than most super market Meyer Lemons, and the juice a tad more acidic than I usually expect from Meyers. I figured the juice of one medium size Meyer Lemon about equaled the souring power of the juice of 1/2 Lemon and 1/2 Lime.

Ensslin neglects to mention any sweetener in this recipe and I’m not sure if it is assumed from the direction, “Made and served as directed for plain Gin Fizz.”

However, I couldn’t quite hang with NO sweetener for the Orange Fizz. If you can, you’re a better man (or woman) than I.

An enjoyable, refreshing drink, I wouldn’t scold you if you embellished this with a touch of bitters, but on the other hand, with great citrus and a light hand on the soda and sweetener, it’s hard to argue with it on a hot day.

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.

New Orleans Fizz

Get home, prep for Gemelli with Chard and Hot Italian Sausage. Prep done, whip up the New Orleans Fizz, aka Ramos Gin Fizz.

New Orleans Gin Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (generous 1 TBSP Rich Simple Syrup)
The White of 1 Egg. (1 Egg White)
1 Glass of Dry Gin. (2 oz Plymouth Gin)
3 Dashes Fleur d’Orange. (1/2 tsp Orange Flower Water)
1 Tablespoonful of Sweet Cream. (1 TBSP Whipping Cream)
Shake well, strain into long tumbler and fill with syphon soda water.

One of the most iconic drinks of New Orleans, the Ramos Fizz is just a rather elaborate Gin Fizz. Instead of just including Cream or Egg White, it includes Cream AND Egg white.

Legendarily, Henry Ramos used to have a line of drink shakers standing on hand, each to do a portion of the shaking of the drink, it needs to be shaken so well and so long.

I did my best, giving it almost a full minute of shaking, making for a somewhat tedious video.

Well, you had New Orleans legend Mr. Dave Bartholomew to listen to while I was shaking, so how can you complain too much?

Finish making pasta:

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.