No alcohol
Medium
Boozy
Ostend Fizz
Measurements in:
Serves:
| 5⁄6 fl oz | Kirschwasser (cherry) eau-de-vie |
| 5⁄12 fl oz | Crème de cassis liqueur |
| 3 fl oz | Thomas Henry Soda Water |
How to make
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.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Ostend Fizz contains 87 calories
Alcohol content:
- 0.7 standard drinks
- 8.18% alc./vol. (16.37° proof)
- 10.5 grams of pure alcohol
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.
OSTEND FIZZ.
Harry Craddock, The Savoy Cocktail Book, 1930
½ Liqueur Glass Crème de Cassis.
½ Liqueur Glass Kirsch.
Shake well, strain into medium size glass and fill with soda water.
OSTEND FIZZ.
W. J. Tarling, Café Royal Cocktail Book, 1937
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.
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.
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Comments & Discussion
sweetness, and additional berry notes that enhance the kirsch. Very nice alternative for a spritz.
View 2 comments and discussion