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
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.