Ostend Fizz
Ingredients
- 5⁄6 oz Kirschwasser (cherry) eau-de-vie
- 0.42 oz Joseph Cartron Double Crème de Cassis de Bourgogne
- 3 oz Thomas Henry Soda Water
Method
Glass:
Photographed in an UB 1890 Water 8.5oz
Prepare:
- Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- Prepare garnish of lemon zest twist.
Method:
- POUR all ingredients into ice-filled glass.
- Briefly STIR.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Ostend Fizz contains 87 calories
History:
This cocktail originally appears in Harry Craddock's 1930 The Savoy Cocktail Book with equal proportions crème de cassis and kirsch, but the recipe we've used comes from William James "Billy" Tarling's 1937 Café Royal Cocktail Book Coronation Edition.
It's probable that the Ostend Fizz originated in the Kursaal Casino in Ostend, Belgium. The original beachfront casino opened in 1852 in what was then a popular upper-class resort. The casino was demolished by the German army in World War II and replaced by a modernist building designed by Léon Stynen ,which was completed in 1953, and, due to its architecture, was listed as a monument in 1998.
Review:
This vintage cocktail was recommended to us by Jason E. Clapham who describes it as "a refreshing long drink for summer gardens in August." We agree.
