COCKTAILS
Fizzes
traditional fizz
kintla peak gin + lemon + seltzer + egg white + cream
try a seasonal fruit fizz
passion fruit
strawberry
huckleberry
blood orange
raspberry
peach
WHAT’S ALL THE FIZZ?
The Fizz (or “fiz” as noted in the 1876 edition of Jerry Thomas's “Bartenders Guide”) has been a hair-of-the-dog hangover remedy that predates the Bloody Mary. The original New Orleans Fizz (aka the Ramos Gin Fizz) is ultra-rich and made with cream and egg whites, served in tall, non-tapered glasses. In order to achieve it’s signature foamy top, bars would employ chains of “shaker men” to take over as their arms became tired from shaking. Today, modern barkeeps have learned to add a dry shake (without ice) and do a long pour to achieve an even greater level of emulsification. You might want to watch your bartender make yours, as making a true, traditional fizz is an art.
By 1890 the fizz was having its moment
It may be hard to find anyone who liked fizzes more than the self-proclaimed “champion gin fizz drinker in America,” Professor Denton of Brooklyn, New York. He was known for his preternatural capacity to consume 40 fizzes in any given day.