Cocktail Hour: The Whiskey Fizz
Posted by Arctic Wolf on February 29, 2016
Fizz Cocktails appeared in the late 19th century. They evolved from the more simple ‘Cocktail Sour‘ recipes of the time, and are basically a Sour lengthened with soda. The first known reference to a specific fizz recipe appeared in the 1887 edition of Jerry Thomas‘s Bartender’s Guide. This style of cocktail grew in popularity throughout the early part of the 20th century and reached its apex in the 1950’s when the bar drink hopped the ocean and became widely popular in Europe as well.
More recently, the fizz has begun to wane in popularity as the modern trend towards short cocktails has taken hold. However, if you happen to like tall ‘Rye and Ginger’ servings, do try adding a dollop lemon juice and a touch of sugar syrup. The tall, refreshing bar drink will take you back to the fifties.
Here is a Whiskey Fizz featuring the brash young flavour of Sonoma County Distilling’s, 2nd Chance Wheat Whiskey.
Whiskey Fizz
1 1/2 oz 2nd Chance Wheat Whiskey
1/2 oz fresh lemon Juice
1/2 tsp sugar syrup
ice
3 oz Ginger Ale
Add the first three ingredients into a mixing glass and stir
Add Ice into a medium-sized rocks glass (8 oz)
Pour the mixed ingredients over ice
Complete with ginger-ale
Stir and Enjoy!
If you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Note: My review of the 2nd Chance Wheat Whiskey will publish tomorrow!
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