Bird of Paradise Gin Fizz

How to make:

SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass. As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.

Review:

A Gin Fizz with pleasing rich raspberry notes, discovered by Charles H. Baker at the Strangers Club in Panama.

History:

Adapted from a recipe in Charles H. Baker's 1939 The Gentleman's Companion, a book of travel memoirs and recipes.

THE BIRD of PARADISE, a Colourful, Eye-Filling Experience We Found in Signing Our Names to the Book at the STRANGERS CLUB, Colon, Panama.
This strange little club has many famous names in its logbook, Robinson of the SVAAP, Alain Gerbault, poor Dick Halliburton whom we first met in Singapore before he flew to Sarawak in 1932, sitting at table with Ruth Elder and Walter Camp. We always have found a welcome there during the 10 or 1 doz times we have been in the "Zone" going west to east or vice versa. . . . Actually this Bird of Paradise Fizz is Aziz' Special to which 2 to 3 tsp of raspberry syrup have been added instead of the sugar, and juice of 1½ limes instead of the lemon. Float on a red rose petal, or any scarlet small tropical blossom, like bougainvillea, as a final garnish. Shake hard and long.

Charles H. Baker, 1939

Nutrition:

One serving of Bird of Paradise Gin Fizz contains 188 calories