Gin Fizz
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==[[David Wondrich]] Says== | ==[[David Wondrich]] Says== | ||
| − | "In the nineteenth century, Holland or | + | "In the nineteenth century, Holland or [[Genever]] gin was imported at a ratio of 5 or 6 gallons to every gallon of English gin. This makes perfect sense: in the days before the dominance of the dry Martini, when gin was drunk in slings, simple punches (think Collinses) or cocktails (the original kind, with bitters and sugar), the mellow, malty roundness of the "Hollands," as it was known, was preferable to the steely sharpness of a London dry gin, or even an Old Tom, which stood somewhere between the two styles." |
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==Whats the difference between a Gin Fizz and a Tom Collins?== | ==Whats the difference between a Gin Fizz and a Tom Collins?== | ||
Revision as of 18:21, 21 May 2006
The Gin Fizz is a Cocktail which consists of Gin, Fresh Lemon Juice, Sugar, and Soda water.
Historical Recipes
Jerry Thomas (1862)
- Gin Fizz.
- (Use medium bar-glass.)
- Take 1 tea-spoonful of powdered white sugar.
- 3 dashes of Fresh Lemon Juice.
- 1 wine-glass of Holland Gin (aka. Genever/ Jenever).
- 1 small piece of Ice.
Fill up the glass with Apollinaris or Seltzer water, stir thoroughly and serve.
David Wondrich Says
"In the nineteenth century, Holland or Genever gin was imported at a ratio of 5 or 6 gallons to every gallon of English gin. This makes perfect sense: in the days before the dominance of the dry Martini, when gin was drunk in slings, simple punches (think Collinses) or cocktails (the original kind, with bitters and sugar), the mellow, malty roundness of the "Hollands," as it was known, was preferable to the steely sharpness of a London dry gin, or even an Old Tom, which stood somewhere between the two styles."
Whats the difference between a Gin Fizz and a Tom Collins?
"...the two are identically the same drink, made in the same manner with the same ingredients......"
Fine Art of Mixing Drinks - David A Embury - 1948, page 287
