Trinidad Fizz

Serve in a

Photographed in a

Garnish:

Pineapple wedge on rim

How to make:

SHAKE first 7 ingredients with ice and strain into chilled (empty no ice) glass while at the same time also pouring soda into glass. The key is for the cocktail and soda to combine while entering glass (instead of one preceding the other).

History:

Adapted from a recipe in Charles H. Baker's 1939 The Gentleman's Companion volume II.

THE ANGOSTURA FIZZ, sometimes Called the Trinidad Fizz, Being a Receipt Gleaned from One of Our Friends Piloting the Big Brazilian Clipper from Here to Trinidad & Tio & on South to B.A."
This mild fizz is again like initial olive sampling; either it suits or it doesn't, and subsequent trails often show sudden shift to appreciation. It is a well-known stomachic along the humid shores of Trinidad, in British Guiana; wherever the climate is hot and the humidity high, and stomachs stage sit-down strikes and view all though of food – present or future – with entire lack of enthusiasm. Further than this, the cinchona bark elixir in Angostura, the other herbs and valuable simples, are a definite first line defence against malaria and other amoebic fevers – especially in warding off their after effect in later months when all actual peril is past.
Take 1 pony of Angostura bitters, add 1 tsp of sugar or grenadine, the juice of ½ lemon or 1 lime, the white of 1 egg and 1 tbsp of thick cream – or slightly less. Shake with cracked ice like a cocktail, turn into a goblet and fill to suit individual taste with club soda, seltzer, vichy, or whatever lures the mind. Vary the sweet also, to suit taste. It is a very original, cooling drink as well as a valuable tonic to those dwelling ion hot countries. Garnish with sticks of ripe fresh pineapple, always.

Charles H. Baker, 1939

Alcohol content:

• 0.8 standard drinks
• 5.55% alc./vol. (11.1° proof)
• 10.8 grams of pure alcohol