Savoy Cocktail Book, London, 1930.
| 1½ oz · 45 ml | GIN | 40 % |
| ¾ oz · 22 ml | LEMON JUICE | |
| ½ oz · 15 ml | SIMPLE SYRUP | |
| 3 oz · 90 ml | CHAMPAGNE | 12 % |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 2.75 oz mixed with ice, 0.6 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.55 oz of water |
| Topped | Poured after the melt, kept whole: champagne 3 oz, +0.36 oz of alcohol |
| Served | 2.75 + 0.55 + 3 = 6.3 oz in the glass, 0.96 oz of it alcohol |
| Strength | 0.96 ÷ 6.3 = 15.2 % ABV as served |
| Ethanol | 0.96 oz × 29.57 ml × 0.789 g/ml = 22 g · about 157 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble
FROM LEMON · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
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FROM CHAMPAGNE · the dominant grape acid
The dominant acid in grapes and the reason wine tastes sharp instead of flat. Forms crystals ("wine diamonds") when bottled wine gets cold; harmless, sometimes filtered out, sometimes left in as a mark of authenticity. Without acid, wine is sugar water.
ALSO IN Mimosa · Champagne Cocktail · French 76 · Negroni Sbagliato · Kir Royale · Kir · Black Velvet · Death in the Afternoon
A Gin Fizz with Champagne instead of soda. It is the Fizz family's wedding-reception variant: Champagne's tartaric acid and yeast autolysates add complexity the soda version does not have.
Published in Harry Craddock's 1930 Savoy Cocktail Book as a Fizz variant; Craddock's instruction was 'use champagne instead of plain soda water.' The drink was meant as an upmarket Gin Fizz for hotel-bar service. Modern bartenders use it as the bridge between cocktail culture and wedding-reception culture; a near-twin of the more famous French 75 (neither takes egg white), served long over ice.
