Use small bar glass.
1 Tablespoonful Sugar.
1/2 Wineglass Water.
1 Wineglass Gin.
Fill 2/3 full of shaved ice. Stir with a spoon and ornament the top with fruits in season.
OK, so those instructions are kind of hopelessly munged. First, this is an old recipe, so we’re definitely using Genever, not Dry Gin. Second, remembering the caveat from the Brandy Fix, “In making fixes be careful to put the lemon skin in the glass,” but let’s punch-i-fy further (oleo sacharum baby!) and muddle the peel of the lemon in the sugar.
How about the following:
1 Generous teaspoonful sugar.
Rind and juice of 1/2 lemon.
2 oz Bols Aged Genever.
Fruit, in season, to garnish.
In heavy double old fashioned glass (or similar), muddle lemon rind in sugar until fragrant. Add water, and muddle until sugar is dissolved. Pour in Genever and lemon juice. Stir to mix. Fill with fine ice and swizzle until well frosted. Garnish with fruits, in season.
Ah, yes, delicious! And Kiwis are in season here in California, so there!
Mr. Angus Winchester, man about town and global ambassador for Tanqueray Gin, was kind enough to come out to one of our recent Savoy Nights at Alembic Bar.
When I was chatting with him, I quizzed him about what he thought was notable about the category of drinks called “Fix”.
Interestingly, he said his theory was the name “Fix” referred to the fact that the drink was “Fixed in the glass”. And went on to say that he considered one of the more important Dick Bradsell drinks,the Bramble, an elaborate “Fix”.
Hrm, well, Mr. Bradsell doesn’t exactly see it that way, he considers it a Singapore Sling variation, nor does he mix his bramble in the glass, but in a way, it works. Let’s “Fix” a Bramble.
Rind and Juice 1/2 Lemon.
1 generous teaspoon Sugar.
2 oz Dry Gin.
1/2 oz Blackberry Liqueur.
Blackberries or other seasonal fruit, for garnish.
In a heavy old fashioned glass muddle the peel of a lemon in sugar. Add water, and muddle to dissolve. Add Gin and Lemon juice. Mix to combine and add ice. Swizzle until glass well frosted. Drizzle on Blackberry liqueur and garnish with fresh fruit and lemon slice.
Swizzle Stick courtesy Samurai Bartender, Chris “Rookie” Stanley.
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.