The Fizz was a very popular cocktail from 1900 through the 1940s. In its most basic form, it is a variant of the sour, with seltzer added to give it some light carbonation. Gin, lemon, sugar and soda served in a highball style glass – it seems simple, but variations of the fizz, especially when egg and cream are added, take the cocktail to a much more sophisticated level. Of course, more work is involved in the preparation when adding dairy products into the mix, but I assure you gentle reader, it is worth the effort.
Many years ago, The Velvet Tango Room was intent on bringing back an obscure and notoriously difficult cocktail known as the Ramos Gin Fizz. As part of our process, the cocktail’s history, recipe and authenticity were researched, quantified and recreated using both time honored techniques and modern technology. Soon, it became one of our more popular cocktails. It also re-introduced many people to the joys of gin – often after a nasty, violent and long ago break-up with this fine spirit. This reintroduction is made at a much more mature level, sans the reckless abandon of youthful gin experimentation. The Ramos gin fizz is in the “silver fizz” category, using cream and an egg white in its preparation. French orange blossom water is only one of the ingredients that make up this frothy, ethereal delight. Like all fizzes that incorporate egg in any form, it requires safe handling practices and frankly, a lot of arm power when emulsifying the ingredients. You really have to shake the hell out of it for about three minutes. Substandard or crescent-shaped bar ice will result in a slushy, watery mess, and using a blender will destroy it completely. A proper fizz’ cloud like texture can only be produced by practice and feel. The VTR’s bartenders can ”feel” when the Fizz has been shaken enough by a subtle change in the way the mixture shifts from a liquid to a light batter-like consistency. Poured into a tall glass, the mixture is topped off with seltzer, bringing it to frothy, delicate and delicious life in a glass.
Recently, the Velvet Tango Room was featured on the Food Channel’s The Best Thing I Ever Drank, part of the network's Best Thing I Ever Ate series, with our hometown hero Michael Symon. His cocktail of choice was our own recipe, the India lime fizz. Still in the fizz family, this is known as a “Royal Fizz”, using the entire egg for its production. Using the whole egg as a neutral protein gives it not only a much richer mouth-feel and a denser consistency, but also allows you to increase the amount of liquors used for flavoring the base. The Royal Fizz is a thick and rich velvet-wrapped hammer of a drink. [pictured: VTR India lime fizz; photo by Edsel Little]
Between the ultra light Ramos "Silver" fizz, and the meatiness of the India lime “Royal” fizz is the “Golden Fizz”, where just the egg yolk is used, along with the citrus, cream, sugar, gin and seltzer. The golden tones of the yolk enhance the fresh lemon chiffon flavor and color of this classic cocktail.
Although they can be daunting at first, the fizz is a delicious way to start the night off, or perhaps start the day off. A Sunday brunch fizz of any style will make it a much better day. I promise.
