|2||oz||Old Tom Gin (or Plymouth)|
|3||dr||Orange flower water|
|2||dr||Vanilla extract (very optional)|
Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer -- the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass (no ice), or a very large old fashioned glass, and top with soda water. Stir gently.
First appears in print in Kappeler's Modern American Drinks (1895) as the "New Orleans Fizz", using juice of half a lemon, 1/2 tablespoon fine sugar, 1 jigger (2 oz) Old Tom gin, 1/2 jigger milk or cream, and soda water. This recipe follows "New Orleans DRINKS and how to mix 'em" by Stanley Clisby Arthur, 1937.
From other users
- A little more flavor can be added by using half and half simple syrup and orgeat.
- One of the first I just had to make for myself. A workout :D
- I'd make this more if it didn't require so much damn work. Improved with a reverse dry shake.
- Karl the Frog — Genever, Herbal liqueur, Egg white, Soda water, Half-and-half, Lime juice, Simple syrup
- Sureau Fizz — Gin, Elderflower liqueur, Heavy cream, Soda water, Egg white, Lime juice, Simple syrup, Lemon juice, Orange flower water, Orange peel
- Pink Lady — Gin, Apple brandy, Egg white, Grenadine, Lemon juice
- In-Flight-Cookie — Gin, Ginger liqueur, Aztec Chocolate bitters, Cardamom bitters, Half-and-half, Cookie, Nutmeg, Maple syrup
- Fizz de Provence — Genever, Gin, Elderflower liqueur, Crème Yvette, Peychaud's Bitters, Club soda, Heavy whipping cream, Meyer lemon juice, Lime juice, Rosemary, Thyme, Egg white
- East India Flip — Sherry, Gin, Bitters, Whole egg, Simple syrup
- Ash Wednesday — Gin, Blackberry, Heavy cream, Honey
- Alexander — Gin, Crème de Cacao, Cream
- The Simi — Gin, Bénédictine, Heavy cream
- The Everest — Gin, Coconut cream, Lemon juice, Curry