Fizzy drinks.  Who doesn’t like fizzy drinks?  Well, probably lots of people but that’s ok.  Maybe they at least like the idea of fizzy drinks.  

The Gentlemen of Elegant Leisure once again dipped into Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” for two drinks.  This time under the category, “FIZZ”.

Full disclosure . . . the Gents weren’t that thrilled with these drinks.  The title of this episode is better than these drinks.  In fact, Gent Jason is now going to try ordering more “fizzes” when he’s out and about, just to see if the more modern recipe for the fizz packs a little more punch.

If you’d like to try them in all their 1962 glory, here they are.  The best part about these drinks is that one requires an egg yolk and the other requires an egg white.  If you like drinking out of egg shells, these are both "no waste" drinks.  You're welcome, Planet Earth!

Morning Glory Fizz
from Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” 1962

1 1/2 ounce Scotch
1 tsp powdered sugar
White of an Egg

Shake with ice and strain into a highball glass with one cube of ice
Fill with Club Soda

Ok.  Here’s the thing.  The scotch is waaaaayyyyy in the background.  Like a mile in the background.  Like the cork of the scotch bottle fell in your drink.   It’s a little bit sweet from the sugar.  It’s a little bit fizzy from the soda.  It’s frothy as hell because of the egg white.  Does it taste good?  Not particularly.  Is it bad?  No.  It’s just boring.  It’s watered down scotch that’s super frothy.  Like get in your way frothy.  Why not just have a little splash of soda with your scotch and forget the other stuff?  This is what made Jason think “there must be MORE to the fizz than just this.”  Stay tuned.

Next up . . . the

Golden Fizz
from Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” 1962

Juice of 1 lemon
1 tsp sugar (we used powdered)
1 1/2 ounce gin
Yolk of 1 egg

Shake with ice and strain into a highball glass with one cube of ice
Fill with Club Soda

Now this is better.  Look at all that juice.  Now the Club Soda has something to dilute other than just the base spirit.  The yolk gives it a lovely colour and not the froth that the egg white gave the other drink. Sugar?  Sure!  Gives it a little sweetness.  But now, why the yolk?  Why not just gin, lemon and sugar with a splash of soda?  It's got to be for the colour and the fact that it gives the drink a little more body.

We honestly don’t know what else to say about these drinks..  They were both fine.  The Golden Fizz was better than the Morning Glory Fizz but how could it not be?  

The final word we’ll be written after further examinations of the “Fizz”.  In one book it says that ice should not be in the same glass as a fizz.  That already sounds like a better idea than these two recipes.

More to come!

They say that 50 is a golden anniversary.  50 years!  Certainly worth celebrating.  But what if it’s only 50 episodes?  Furthermore, what if those 50 episodes happened over a period of less than 2 years?  What do you do then?

You make Golden Cocktails, that’s what you do!  Plus you talk about liquid nitrogen and butterflies and John Goodman and a bunch of other fun stuff.

The Golden Martini is found in “the canon cocktail book” by Jamie Boudreau and James O. Fraioli.  If you still haven’t been to canon in Seattle, I do not know what is wrong with you.  Go there now.  If you can’t get there, the least thing thing you could do would be to buy the book.  You can get it right here.

The Golden Martini calls for liquid nitrogen.  We did not have liquid nitrogen nor could we get liquid nitrogen.  YOU should also NOT use liquid nitrogen.  If you want this drink with liquid nitrogen, go to canon in Seattle.  They know what they are doing.  YOU USE ICE!  OK?

Good.

Here it is, the way we made it.

The Golden Martini
by Jamie Boudreau from canon in Seattle, Washington.  Printed in “the canon cocktail book” by Jamie Boudreau and James O. Fraioli

1 1/2 ounces Old English gin (We used Old Tom gin)
1/2 ounce Dolin Vermouth de Chambéry Blanc (We used Noilly Prat vermouth)
1/4 ounce Goldwasser liqueur (We used Goldschläger.  The closest thing we could get. Did we really even make the drink?)
2 dashes orange bitters

lemon twist for garnish

Add all ingredients (except the lemon twist) to a chilled mixing glass.  Stir well with ice until really, really cold. (DON’T USE LIQUID NITROGEN!  REMEMBER?)
Strain slowly into a chilled cocktail glass.  Be careful not to lose too many of the gold flakes!  It is the Golden Martini after all.
Garnish with the lemon twist


This is a complex drink.  First you taste the cinnamon from the Goldschläger.  Then it disappears and you get a little bit of sweetness from the gin and then some fruitiness from the vermouth.   Up next, orange from the bitters, which is the final taste that slowly dissipates leaving you with the desire to take another sip.  If you like interesting cocktails, you will like this drink.  If you’re not crazy about a lot of different (possibly bitter or dry) tastes, you might not like this drink.  Either way though, you should definitely give it a try.  You know you have a bottle of Goldschläger somewhere in the liquor cabinet.

Years ago, Gentleman Dave had a dream.  A dream that Gentlemen Fred and Jason should do a podcast about booze.  Now, 50 episodes in, his Golden Dream has come true!  In honour of that, we dip again into Beachbum Berry Remixed for the Golden Dream.  

Golden Dream
-1959 by Leroy Sharon of the Porpoise Room cocktail lounge at Marineland of the Pacific.  From "Beachbum Berry Remixed" by Jeff Berry

1 1/2 ounces fresh orange juice
1 ounce Galliano
3/4 ounce Cointreau
3/4 ounce heavy cream
6 ounces (3/4 cup) crushed ice

Put everything in a blender and blend until smooth.  Strain through a fine mesh wire sieve into a chilled cocktail glass.

This is a boozy Orange Julius.  If you like frothy, creamy, orange drinks, you have just met your new best friend.   Seriously.  This might just replace that old friend from college.  Make it now and when you’re in New Orleans, go by Latitude 29 in person and thank Jeff Berry for rediscovering this drink and making it known to the world.  

See you next time!

OH!  By the way, if you were ever wondering why our show sounds so crummy, here we are in action!