Angostura Fizz

In his book, “The Gentleman’s Companion,” Charles Baker includes a drink called an Angostura Fizz.

THE ANGOSTURA FIZZ, sometimes Called the Trinidad Fizz, Being a Receipt Gleaned from One of Our Friends Piloting the Big Brazilian Clipper from Here to Trinidad & Rio & on South to “B.A.”

This mild fizz is again like the initial olive sampling; either it suits or it doesn’t, and subsequent trials often show sudden shift to appreciation. It is a well-known stomachic along the humid shores of Trinidad, in British Guiana; wherever the climate is hot and the humidity high, and stomachs stage sit-down strikes and view all thought of food–present or future–with entire lack of enthusiasm. Further than this, the cinchona bark elixir in the Angostura, the other herbs and valuable simples, are a definite first line defense against malaria and other amoebic fevers–especially in warding off their after effect in later months when all actual peril is past.

Take 1 pony of Angostura Bitters, add 1 tsp of sugar or grenadine, the juice of 1/2 lemon or 1 lime, the white of 1 egg, and 1 tbsp of thick cream–or slightly less. Shake with cracked ice like a cocktail, turn into a goblet and fill to suit individual taste with club soda, seltzer, vichy, or whatever lures the mind. Vary the sweet also, to suit taste. It is a very original, cooling drink as well as a valuable tonic to those dwelling in hot countries. Garnish with sticks of ripe fresh pineapple, always.

Uh, right, Baker at his verbose best, how about this for some less romantic simplification:

Angostura Fizz

1 pony Angostura Bitters (Baker’s “Pony” is an ounce)
1 tsp sugar or Grenadine (to taste)
Juice of 1/2 Lemon or 1 Lime
1 Egg White
1 tbsp thick Cream

Shake with cracked ice and pour into a goblet. Fill with club soda, seltzer, or vichy (to taste). Garnish with a pieces of pineapple.

A few years ago, an Italian Bartender named Valentino Bolognese won some cocktail competitions with an Angostura heavy Pisco Sour sweetened with Orgeat.

Trinidad Especial
1 oz Angostura Aromatic bitters
1 oz orgeat syrup
2/3 oz lime juice
1/3 oz Pisco Mistral
Shake well with ice and fine strain in to a cocktail glass. Garnish with a lime zest twist.

Even more recently, Guiseppe Gonzalez came up with a variation on the Trinidad Especial for the New York Bar The Clover Club with, what else, Rye Whiskey instead of Pisco:

Trinidad Sour
1 oz Angostura Aromatic bitters
1 oz orgeat syrup
¾ oz lemon juice
½ oz rye
Shake well with ice and fine strain in to a cocktail glass.

Last night one of our regular guests came in, wanting something to drink but feeling like his previous drinks, and dinner, hadn’t agreed with him. He wanted “Something Fizzy”.

With all those drinks mashed together in my head, I figured I could make him an Angostura Fizz. And indeed, it seemed to fix him right up!

Angostura Fizz
1/2 oz Angostura Bitters
1 oz White Demerara Rum
3/4 oz Lime Juice
3/4 oz Simple Syrup (or to taste)
1/2 oz Egg White
Soda Water

Shake Bitters, Rum, Lime, Simple Syrup, and Egg White together vigorously without ice. Add ice and shake until well chilled. Strain into a Fizz Glass and top with chilled soda water.

2 thoughts on “Angostura Fizz

  1. Pingback: This Week in the Blogs | The Mixoloseum

  2. Pingback: Der Angostura Fizz. Ein Cocktail ohne Basis.

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