Ostend Fizz
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Ostend Fizz
Photographed in an UB 1890 Water 8.5oz
| 5⁄6 oz | Kirschwasser (cherry) eau-de-vie |
| 0.42 oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 3 oz | Thomas Henry Soda Water |
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:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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 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.
Alcohol content:
- 0.7 standard drinks
- 8.11% alc./vol. (8.11° proof)
- 10.3 grams of pure alcohol
- More Classic/vintage cocktails
- More Summer cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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sweetness, and additional berry notes that enhance the kirsch. Very nice alternative for a spritz.