Long Tom Cooler

Long Tom Cooler
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
1/2 Tablespoonful Sugar. (1/2 Tablespoon of Rich Simple Syrup, or to taste)
1 Glass Dry Gin. (2 oz Ransom Old Tom Gin)
(dash Angostura Orange Bitters)
Shake well, strain into long tumbler, add 1 lump of ice, and fill with soda water.

Again, the Savoy editors did not do a particularly good job of translating a recipe from Hugo Ensslin’s 1916 “Recipes for Mixed Drinks”:

Long Tom Cooler.
1 pony Sugar Syrup;
Juice of ½ Lemon;
1 drink El Bart Gin.
Shake well in a mixing glass with cracked ice, strain into a Collins glass, add a cube of ice and 1 slice of Orange, fill up with Club Soda.

And again, moronically, I failed to look at Ensslin’s book before making the drink, or this would have looked a bit different.

Anyway, the other Savoy Night at Alembic Bar, a friend asked me for a drink that was “not too alcoholic”, and this sprung immediately to mind. Basically a dry-ish lemonade with a generous pour of soda and a splash of gin, this is a very refreshing and mild hot weather drink.

However, there may be a slight problem with serving a drink called “Long Tom” to a male customer. My advice? Don’t do it, unless you’re sure your gesture won’t be misinterpreted.

And, yes, there is basically no difference between a Long Tom Cooler and a Tom Collins, maybe the Long Tom is a bit sweeter? Anyway, for the record, while there are many similar drinks to the Tom Collins in Ensslin’s book, he does not specifically include instructions for making one.

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.

Lone Tree Cooler

Lone Tree Cooler
The Juice of 1/4 Lemon. (Juice 1/4 Lemon)
The Juice of 1 Orange. (Juice 1 orange)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Hayman’s Old Tom Gin)
1 Liqueur Glass Grenadine. (1 oz Small Hand Foods Grenadine)
(2 dash Absinthe Verte)
Shake well strain into tumbler and fill with soda water.

I dunno, I just felt like a little Absinthe would add some interest to this rather odd recipe. Vermouth in a Cooler? Juice of 1 Orange? Anyway, it’s another cocktail where I wish I had cracked a book and done some research before making it…

As usual, the theoretical source for this recipe was Hugo Ensslin’s 1916, “Recipes for Mixed Drinks”.

However, Hugo’s recipe is hugely different:

Lone Tree Cooler
Juice of 1 Lemon;
Juice of ¼ Orange;
Pony Grenadine.

Made and served same as Apricot Cooler.

Righto. Well, there you go, cough, no booze at all, that’s way too brazen to be a typo. I guess whomever wrote the Savoy Cocktail Book felt the Lone Tree Cooler was good, but needed a little something to juice it up, like Gin and Dry Vermouth. Of course, then I came along and felt like it needed even a little more electricity, a la Maurice, and added Absinthe.

It is a wonder the same drink gets made the same way in more than once!

Ha! Sometimes I wonder if the same drink IS ever made more than once!

Well, if you’re looking for a non-alcoholic drink, you could certainly do worse than this lemonade sweetened with Grenadine, or, alternatively, slightly tarted up Shirley Temple.

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.

Apricot Cooler

Coolers:

Apricot Cooler
The Juice of 1/2 Lemon or 1 Lime. (Juice of 1/2 Lemon and 1/2 Lime)
2 Dashes Grenadine. (1 teaspoon Small Hand Foods Grenadine)
1 Liqueur Glass Apricot Brandy. (1 1/2 oz Brizard Apry Apricot Liqueur)
Shake well, strain into long tumbler and fill with soda water.

My dependence on Hugo Ensslin continues into the next section. The Apricot Cooler appears to come from his influential 1916 cocktail book, “Recipes for Mixed Drinks”. In it, he gives the recipe as:

Juice of ½ Lemon; Juice of ½ Lime; 2 dashes Grenadine Syrup; ½ Drink Apricot Brandy. Shake in a mixing glass with cracked ice, strain into a Collins glass, add a cube of ice and fill up with Club Soda.

And as with most of the Fizzes, while the Savoy Cocktail book calls for, “Juice of 1/2 Lemon OR 1 Lime”, Ensslin calls for “Juice of 1/2 Lemon AND 1/2 Lime”.

In the case of the Apricot Cooler, the additional citrus doesn’t do much to moderate the rather soda-pop-esque nature of the Apricot Cooler. The way this tastes, the Apricot Cooler would not be at all out of place on the shelf with the various Bartles & Jaymes flavored beverages.

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.

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.

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.