Photographed in an
UB 1890 Water 8.5oz| 5/6 fl oz | Kirschwasser (cherry) eau-de-vie |
| 5/12 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 3 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of lemon zest twist.
- POUR all ingredients into ice-filled glass.
- Briefly stir.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
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.
Variant:
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 W.J. Tarling's 1937 Café Royal Cocktail Book.
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, listed as a monument in 1998.
Nutrition:
One serving of Ostend Fizz contains 86 calories.
Alcohol content:
- 0.8 standard drinks
- 8.41% alc./vol. (16.82° proof)
- 10.7 grams of pure alcohol
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