Ostend Fizz

Difford's Guide
User Rating (2 ratings)

Serve in a

Highball (max 10oz/300ml)

Photographed in an

UB 1890 Water 8.5oz

Garnish:

Lemon zest twist

How to make:

POUR all ingredients into ice-filled glass and briefly stir.



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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.

Gentle
Boozy
Sweet
Dry/sour

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:

There are approximately 86 calories in one serving of Ostend Fizz.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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