Ostend Fizz
3.8 9 ratings
Ingredients
How to make
Serve in a highball (max 10oz/300ml) glass
Prepare
- 1 Select and pre-chill a HIGHBALL (MAX 10OZ/300ML) GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 POUR all ingredients into ice-filled glass.
- 4 Briefly STIR.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
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Flavour profile
8.2% alc./vol. · 0.7 standard drinks · 87 calories
History
This classic cocktail was put forward by Jason E. Clapham, who characterized it as "a refreshing long drink for summer gardens in August." This assessment is shared.
This cocktail first appears in Harry Craddock's 1930 The Savoy Cocktail Book with equal parts crème de cassis and kirsch. However, the version presented here is taken from William James "Billy" Tarling's 1937 Café Royal Cocktail Book Coronation Edition. The Ostend Fizz likely originated at the Kursaal Casino in Ostend, Belgium. This beachfront casino, which first opened its doors in 1852, was situated in a resort popular with the upper classes. The casino was demolished by the German army during World War II and subsequently replaced by a modernist structure designed by Léon Stynen, completed in 1953, and later designated a monument in 1998 due to its architectural significance. OSTEND FIZZ. ½ Liqueur Glass Crème de Cassis. ½ Liqueur Glass Kirsch. Shake well, strain into medium size glass and fill with soda water. OSTEND FIZZ. 2/3 Kirsch. 1/3 Cassis. Pour into a small tumbler partly filled with ice. Add Soda Water as desired and serve with drinking straws.