Mar 232012
 

Last week’s post on whiskey sours made Del Martin and Gary Jones reminisce. One of Del’s favorite drinks as a teen was a sloe gin fizz. “I thought I was so sophisticated drinking them,” Del shared, “but I didn’t find out until I was an adult that sloe is spelled with an ‘e,’ not a ‘w.’”

That was news to me! Talking to Del and Gary encouraged me to do a little research. The “Fizz” became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders to take turns shaking them.

A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, sugar, and carbonated water; it’s served in a highball glass with two ice cubes. Lemon-lime soda can also be used.

Here’s how Esquire magazine suggests you make the perfect sloe gin fizz:

Two ounces sloe gin

Half ounce lemon juice

One teaspoon superfine sugar

Club soda

Shake well with cracked ice in a chilled cocktail shaker, then strain into a small, chilled Tom Collins glass and fizz to an inch or so from the top; use a soda siphon, if you’re the type to have one, or splash the club soda or seltzer in rather carelessly so that it foams.

Cheers!

 

Sorry, the comment form is closed at this time.