Moonlight Cooler

Moonlight Cooler
1/2 Tablespoonful Powdered Sugar. (Rich Simple Syrup to taste)
The Juice of 1 Lemon. (Juice 1 Lime)
1 Glass Calvados. (2 oz Calvados Montreuil)
Shake well and strain into long tumbler. Fill with soda water and decorate with slices of fruit in season.

You may recognize this formulation from the Harvard Cooler, from which it differs only in the recommendation to “decorate with slices of fruit in season” and the fact that it specifically calls for Calvados, not “Calvados or Applejack”.

Not that I’m complaining, I really like this drink. It’s really fun to tweak the balance of tart, sour, and dilution so it falls just about where hard cider would fall.

If you get it just right, I think a lot of people, especially if you’re making it with Calvados, would have a hard time telling it from the real thing.

And if you’re a Apple fan, like myself, that is a very good thing.

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.

Manhattan Cooler

Manhattan Cooler
The Juice of 1/2 Lemon or 1 Lime. (Juice 1/2 Lemon)
1/2 Tablespoonful Powdered Sugar. (dash Rich Simple Syrup)
1 Wineglass Claret. (2 oz Smith and Woodehouse Late Bottled Vintage Port)
3 Dashes Rum. (1 teaspoon Smith & Cross Jamaican Rum)
Shake well and strain into medium size glass. Decorate with fruit in season.

Didn’t have any French Wine in the house, so substituted Port and reduced the sweetener. Figured I should use a Rum with some spine, as it was in such a small amount. Just built it over a cube of ice, since the port was already chilled and added a splash of soda. Fresh out of fruit at the moment.

Then I thought to check Hugo Ensslin, for his take on the Manhattan Cooler…

Manhattan Cooler

Juice of 1 Lime
1/2 spoonful of Powdered Sugar
1 wine glass of Claret
3 dashes of St. Croix Rum

Stir well in a mixing glass with cracked ice, pour into a stem glass, decorate with fruit and serve with straws.

First, I do think it’s kind of funny that the only actual “Wine Cooler” in this section is named the “Manhattan Cooler”, what with New Yorkers’ near obsessive insistence on overproof spirits and ridiculously large and potent drinks.

The use of St. Croix Rum is a bit interesting. As you may recall, Martin Cate had once told me he felt using a Spiced Rum where St. Croix Rum is called for provides more interest than actual St. Croix Rum.

However, I have yet to meet a spiced rum I particularly care for. But, wait, isn’t Allspice Dram, well, spiced rum?

2 oz Bordeaux Wine
1/2 Tablespoon Allspice Dram
1 Tablespoon Rich Simple Syrup
Juice 1 Lime

Shake and strain into a tall-ish glass, uh, wait, there’s no soda in this Cooler nor is it served in a tall glass!

Well, I did add a splash of soda to my adaption and to be honest, kind of enjoyed it. Not that I think it would fly in the Manhattan of today.

About the only way I could see them drinking this there would be if you reversed the proportions, maybe 4 oz of navy strength rum, swizzled, with lime and a float of wine.

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.

Highland Cooler

Highland Cooler
1 Teaspoonful Powdered Sugar. (Er, I, uh forgot the sugar.)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Dr. Elmegirab’s Boker’s Bitters)
1 Glass Scotch Whisky. (2 oz Highland Park 8, The Machphail’s Collection)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Err, Soda).

The first time I made this, I didn’t read the recipe very closely, forgot the sugar, and filled the drink with soda instead of Ginger Ale.

I kind of liked it. I was surprised how much “sweet” character comes from the Highland Park alone. A dash or two more of simple and this was really good.

I also didn’t have any Ginger Ale or Beer in the house at the time, so a redo would have to wait for another day.

Highland Cooler
1 Teaspoonful Powdered Sugar. (1 tsp Rich Simple Syrup)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Angostura Bitters)
1 Glass Scotch Whisky. (2 oz The MacAllan Cask Strength)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Bruce Cost’s Ginger Beer).

The second time, a couple days later, I managed to get everything in the drink. Of course, by this time, I had also remembered the Mamie Taylor, which is pretty much exactly the same drink, with lime instead of Lemon.

Both are good, but I kind of enjoyed the soda version a little more, it is a better feature for the Scotch Whisky, if you are using something nice. It also could be just due to the fact that I prefer the Highland Park 8 to the MacAllan Cask Strength.

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.

Texas Fizz

Texas Fizz
The Juice of 1/4 Orange. (Juice 1/2 Tangerine)
The Juice of 1/4 Lemon. (Juice 1/2 Lime)
1 Teaspoonful Powdered Sugar. (Generous teaspoon Rich Simple Syrup)
1 Glass Dry Gin. (2 oz North Shore Distiller’s Gin No. 6)
Shake well, strain into medium size glass and fill with syphon soda water.

I am not quite sure why exactly this is a “Texas” Fizz. I guess they do grow a fair amount of citrus there, though I more strongly associate them with Grapefruit.

I massaged it a bit, using the juice of half a Tangerine and half a lime, instead of the 1/4 Lemon and 1/4 Orange it calls for. Ended up pretty tasty.

When I started making these I was still using water from a Britta Pitcher and often found the ice had off flavors. We recently invested in a new more effective filter which attaches to the faucet. The ice is way better. It’s funny, you generally think of cocktails as having fairly big flavors, a little off flavor from the ice isn’t going to ruin anything. Most modern, over driven cocktails probably fall into that category, there’s so much going on you probably wouldn’t notice some off flavor from the ice. On the other hand, with a four ingredient, fairly subtle drink like this and these fizzes, any off flavors from ice, or anything else, are right up there in front.

The easiest way I’ve ever found to find out what your ice tastes like is to pour a few ounces of cold water into your cocktail shaker. Add ice. Shake and strain it into a glass just as if you were making a cocktail. Does the chilled water taste good? If it doesn’t, that same ice isn’t going to be contributing anything good to your cocktails either.

So how about the Texas Fizz?

It’s kind of good, refreshing and light. It’s not a mind blowing cocktail, but it’s also not blowing out your taste buds with your first sip. You drink it and think, “That was nice, what’s next?”

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.

South Side Fizz

First, just a reminder that Sunday, August 28, 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.

South Side Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (1-ish Tablespoon Rich Simple Syrup, or to taste)
1 Glass Gin. (2 oz Anchor Junipero Gin)

Shake well strain into medium size glass and fill with syphon soda water.  Add fresh mint leaves.

As I noted a couple years ago, The South Side, even though it is often now served without soda, has its roots in a Fizz. That is, a Gin Fizz with mint and sprigs of mint for garnish.

The recipe for the South Side Fizz is a little oblique as far as instructions go.

My advice as far as METHOD goes:

Combine Gin, Citrus, Syrup, and a few Mint Leaves in a shaker tin. Shake well and fine strain into an 8 oz Juice or Fizz Glass. Top with Soda Water and garnish with fresh sprigs of mint.

Any drink with leaves of fresh herbs in the shaker tin should always be fine strained. Little green specks of mint look no good in anyone’s teeth, especially when they’re trying to impress their date.

The South Side is another classic cocktail, which really only became possible to make properly with the advent of the modern bar and the return of fresh mint and citrus to the bar set up. It is truly one of the GREAT drinks and a crowd pleaser, tunable for almost any guest, even those that think they don’t like Gin. Also one of my wife’s favorites, give it a try on yours.

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.

Silver Fizz

First, just a reminder that Sunday, August 28, 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.

Silver Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (Generous Teaspoon Rich Simple Syrup)
l Glass Gin. (2 oz Junipero Gin)
The White of 1 Egg.
Shake well, strain into medium size glass and fill with syphon soda water.

Do I need to mention that the recipe for this drink was published in Hugo Ensslin’s 1916 “Recipes for Mixed Drinks before the Savoy Cocktail Book? His recipe is minimal: “Made same as plain Gin Fizz, adding the white of an egg.”

I have nothing against Egg White in Fizzes, but just to reiterate, a “plain Gin Fizz” does NOT have Egg White.

However, a Silver Fizz DOES have egg white.

All those Egg White containing Gin Fizzes being served at modern fancy cocktail bars are, in fact, Silver Fizzes. And fine, fine drinks they are indeed.

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.

Ruby Fizz

First, just a reminder that Sunday, August 28, 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.

Ruby Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon)
1/2 Tablespoonful Powdered Sugar. (1/2 tsp Rich Simple Syrup)
The White of 1 Egg. (1 Egg White)
2 Dashes Raspberry or Grenadine syrup. (1 TBSP Small Hand Foods Grenadine)
1 Glass Sloe Gin. (1 1/2 oz Plymouth Sloe Gin)
Shake well, strain into medium size glass and fill with syphon soda water.
Starting to sound a bit like a Broken record! This is another Fizz from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”.

His recipe is pretty close to the Savoy recipe, except it does suggest Raspberry Syrup, not give you the choice between it and Grenadine: Juice ½ Lemon; 1 teasponful Powdered Sugar; White 1 Egg; 2 dashes Raspberry Syrup; 1 drink Sloe Gin. Shake and serve as directed for Gin Fizz.

I bounced the recipe a bit more towards the grenadine and a bit less towards the sugar.

One of the Fizzes we frequently get orders for on Savoy Nights, I never really feel any qualms at all about making it, as long as we have Plymouth Sloe Gin in the house. It is really a very tasty drink.

Though for some reason, I always think it has Port Wine in it until I look it up. I guess it is the “Ruby” in the name, as in Ruby Port.

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.

Royal Fizz

Royal Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Meyer Lemon, Juice 1/2 Lime)
1/2 Tablespoonful Powdered Sugar. (1 TBSP Rich Simple Syrup)
1 Glass Gin. (2 oz Junipero Gin)
1 Egg. (1 Egg)
Shake well, strain into medium size glass and fill with syphon soda water.

Yet another Fizz from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”, about this Fizz he says, “Made same as plain Gin Fizz, adding the whole of one Egg.”

I do think a whole egg is a little much, with modern eggs as large as they are. Suggest hunting down “Medium” eggs or even just using half a Large or Extra-Large Egg.

Like cream drinks, whole egg drinks sometimes draw the askance look from those perusing the book.

Personally, I like Flips and their Citrus laden brethern, the Egg Sour and Royal Fizz. Heck, even the ones with just Egg Yolks, like the Bosom Caresser are kind of nice.

Well, as they say, your mileage may vary.

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.

Pineapple Fizz

Pineapple Fizz
2 Tablespoonsful Pineapple Juice.
1/2 Tablespoonful Powdered Sugar.
1 Glass Bacardi Rum.
Shake well, strain into medium size glass and fill with syphon soda water.

So I asked for a Pineapple Fizz at a restaurant in San Francisco.

The recipe didn’t seem entirely promising to me, but the restaurant has fresh pressed pineapple juice, so I was curious to see how that would work.

I said something to the bartender like, “Hey, wanna make a Savoy Cocktail? The Pineapple Fizz is Rum, 2 tablespoons of pineapple juice, and sugar. I leave the rum up to you. It is my feeling it might need a little extra tartness, but I’m not sure.”

He was interested in the idea.

He walked to his station down the bar. Gave the idea some thought, looked up, and came back.

He asked, “This is a fizz, right?”

To which I said, “Yes,” and as he was walking away, immediately thought, “Oh crap, he’s going to put egg white in the drink.”

So we ended up with Barbancourt 8 Year old Rum, Pineapple Juice, Lime Juice, Pineapple Gum Syrup, Lime, and Egg White.

With similar proportions to Heaven’s Dog’s Gin Fizz Tropical, we both admitted this version of the Pineapple Fizz is just not very good. The combination of juice and pineapple gum syrup puts the pineapple out there too strongly. Instead of being a light refreshing Fizz, it was tart and cloying at the same time, in the way that only too much pineapple can be. Sits on your stomach badly. They can’t all be winners.

Though to be honest, I think there might be an OK drink here, but more of a slightly pineapple-ey Rum and Soda Water kind of thing than what most people think of as a modern, intense, citrus driven Fizz. And as much as I like Barbancourt 8, I think the unaged Barbancourt might be a better choice. To be continued…

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.

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.