Tag Archives: soda water

A Pitcher Says A Thousand Words…

5 scalable sparkling drinks, perfect for your end of Summer BBQ…

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Everyone loves a BBQ, whether you’re British or American, it’s a universal food language! Picture courtesy of http://www.affordablecateringdenver.com

This post is a bit pre-emptive. It’s not the end of summer just yet, but with the slightly cooler weather we are getting, it’s only ever around the corner.  With these concoctions you can hang on to what remains of this weather for as long as you feasibly can. There is even a non-alcoholic one at the bottom…

Without further ado I present to you the 5 pitcher drinks you simply cannot be doing without this autumn!

1)      Vodka Knockout

1L Vodka

175ml Lime Juice

500ml Triple Sec

1L Cranberry Juice

1L Bitter Lemon(ade)

1L Classic Lemonade

Method:

Mix all of the still ingredients into a bowl/jug and stir well. Add your choice of slice/chopped fruit then cover and place in the fridge for 2-12 hours. Then top up with the carbonated ingredients and serve. If preparing without the 2-12 hours’ notice use large blocks of ice to keep the drink chilled.

2)      Rum Juggler

700ml Rum

500ml Southern Comfort

50ml Sugar Syrup

150ml Lime Juice

1L Apple Juice

1L Ginger Ale

Method:

Mix together the alcohol, lime juice and syrup. Then add your selection of prepared fruit. Cover and leave to chill for around 4-5 hours, then add the apple juice, cover and chill for up to a further 8hrs.

Serve straight from the fridge, and top up with the ginger ale. If prepared at short notice, again use large lumps of ice to chill the mixture, stirring in the ice to begin with.

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Cocktail are refreshing, and they are perfect for BBQ’s too… Picture courtesy of http://www.vegasnews.com

3)      Gin Garden

700ml Gin

350ml Passoa

250ml Cointreau

150ml Lemon Juice

1L Tropical/Passionfruit Juice

1L Soda Water

Method:

Mix together the alcoholic ingredients and lemon juice in your serving bowl/jug.  Cover and chill for up to 5 hours. Then mix in the chosen fruit juice. Cover and chill for up to a further 7 hours. Serve straight from the fridge, topping up the drink with soda water, but only when it’s in their glass. DO NOT put the soda in the bow as, it will go flat extremely quickly.

4)      Orchard Liqueur Especial

250ml Licor 43

250ml St. Germain Liqueur

350ml Plum Liqueur

100ml Chambord

500ml Apple Schnapps

350ml Cranberry Juice

1L Apple & Pear Juice

1L Ginger Ale

Method:

Pour all of the ingredients into a large serving bowl. Then stir in your selection of chopped/slice fruits and stir well. Cover and leave in the fridge to cool for 2+hrs. Then remove and add the fruit juice and stir again. Leave for another 2hrs and then serve, topping up with Ginger ale at the last moment.

If you have less time on your hands, put all the ingredients (except the ginger ale) in the bowl with large ice cubes. Then stir in the fruit, and add the fruit juice and stir again. Top up with the Ginger ale just before serving.

This mixture is perfect as it is, but should you like to tweak it try and stick to Orchard/Forest fruits. A selection of apples, pears, plums, peaches and various soft berries work wonders chopped up and served in the mixture.

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Not all cocktails have to be alcoholic, some of the best cocktails i’ve tried have been non-alcoholic… Picture courtesy of http://www.rachaelraymag.com

5)      Mocktail Monster

100ml grenadine

700ml POM pomegranate juice

350ml cranberry juice

350ml Apple Juice

150ml Lime Juice

1L Bitter Lemon

1L Lemonade

Method:

Mix all the ingredients up and serve with ice. The bigger the ice cubes the better, as they will melt slower. Serve with various sliced/chopped fruit and plenty of lemonade to top.

This recipe works well as a non-alcoholic alternative but can easily be made alcoholic if you wish; Vodka or rum make good bases, with liqueurs like SoCo and Cointreau working equally well. For a special little kick why not try adding 500-700ml of Tequila?

Or you can go for a more elegant touch and swap the lemonade out for Sparkling Wine/Champagne. It’s all up to you!

I’ve tried to make these recipes as crowd friendly as possible, you’ll notive that I’ve refrained from the use of Orange and Pineapple Juices, this is because I’ve found more people than you may think are allergic to them. That’s not to say you cannot add them in at all, just find out who’s allergic beforehand! – we want everyone to get the most enjoyment out of your drinks after alll!

These recipes are easy to prepare in bulk, and show clear volumes of each ingredient so you can scale them up (or down) to order.

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Always aim to try new things, this wonderful device is a brilliant day out. check out http://www.firebox.com for more information…

All recipes are my own creation, so please ask me if you would like to use them on your own websites/blogs. Otherwise feel free to use them at your events , and even play with the ingredients to suit your tastes. The ingredients used are such that there is a certain amount of tweaking allowed before they taste unbalanced. Hopefully you enjoy them as much as we do here at the Fervent Shaker Co. Your BBQ’s will never be the same…

Down the hatch with a Fizz-Banger… The Top 10 of Fizz Cocktails

Cooking up a storm in the cocktail glass…

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The Ramos Fizz – A Classy drink, for classy times!

Now I know I have posted about the Cointreau fizz cocktails (and the event) recently; well it got me thinking… What is a fizz cocktail? And are there other great fizzes out there?

The answer to the latter is a resounding YES! And I’ll come to them a bit later on, but for now let’s look at the fizz as a generic cocktail.

The official stance on a fizz cocktail is as follows:

“A fizz is a cocktail made with 4 key ingredients: alcohol, Lemon Juice, sugar & Soda water”

So let’s look that back: Alcohol is obvious, then you add some lemon juice and sugar (this adds a little depth & flavour as well as taking the edge off of the gin) and the soda water is obviously the ‘fizz’ bit.

Top Tip: sweet & sour mix could be used instead of the lemon and sugar, but I like to use them separately for one reason: It makes the drink feel more robust, plus you can use any type of sugar syrup you want (I prefer Agave Nectar but hey that’s just me).

There are plenty of varieties when it comes to fizz cocktail, especially since you can use any alcohol, as long as the other 3 ingredients you use are the same. The concept behind the fizz cocktail is very similar to the classic ‘sour’ cocktail (whisky sour, vodka sour etc…).

So by this explanation you can take your favourite spirit, be it Vodka, Gin, Rum or Tequila and just mix up a classic fizz cocktail. Sure some taste better than others but let’s face it: It’s all down to the taste and preference of the individual.

So whilst some enjoy the fruity Gin Fizz, others might prefer the subtler tastes of a Vodka fizz.

A fizz cocktail, as mentioned above, is the combination of alcohol, lemon and soda. However almost every recipe you find online (or in book) will include an optional ingredient: Egg white(s). Now as the recipes will say (well most of them) the egg white is optional in all of the cocktails. So those of you not feeling too confident about using raw egg whites can make the drink without them. A great alternative to fresh egg whites is the pasteurised version. They can be found at almost every local supermarket but if you’re struggling to find the product here is a link to the Sainsbury’s websites’ product page. It’s the best alternative, and again it is completely optional.

http://www.sainsburys.co.uk/groceries/index.jsp

However you prefer yours, take a look at the following variations. These are what I consider to be the best 10 Fizz cocktails available… there are even a couple of fruitier versions for those of you with a vice…

10) Classic Gin Fizz

3 measures Good Quality Gin*

1 measure lemon juice

½ measure sugar syrup (1:1)

Club soda/mineral water – to top

Method:

1)      Pour the ingredients into a shaker.

2)      Dry shake (shake without ice) for about 2-3 minutes if you’re using the egg white, if not move on to step 3.

3)      Then fill with ice and shake until cold (if using egg white, you should also shake until the sound of the ice is significantly muffled).

4)      Strain into a chilled glass. Serve with a straw.

5)      Serve over ice without egg white; serve without ice if egg white is included.

6)      Either way top up with club soda/sparkling mineral water.

*I’ve noted down London Dry gin as the ingredient but feel free to change this out for your favourite gin. The whole point is that it suits your tastes, so you might as well use your preferred gin.

The best thing about this cocktail is its simplicity. Using just the handful of ingredients listed (less if you throw out the optional ones) this cocktail defines the classic cocktail. It does, however, have a relatively longer preparation time than other cocktails, but only because of the use of egg whites. If you remove them and settle for a ‘safe’ gin fizz then you cut down the preparation time significantly.

The addition of the egg white ‘fluffs’ out the drinks texture and adds a little body to it. The lack of ice is president however, and this may turn some of you off. If you’re feeling brave give it a go, you might be surprised at how good it actually is…

9) Vodka Fizz

3 measures Grey Goose Vodka

1 measure lemon juice

½ measure sugar syrup (1:1)

Club Soda – to top

Method:

1)      Shake all the ingredients over ice and strain into an ice filled cocktail glass.

2)      Garnish with a slice of lemon/lime.

Top tip: To add some flavour to this standard vodka fizz, try using flavoured vodkas with their fresh counterparts. For example there is a large collection of flavoured vodkas within the Grey Goose brand, like cucumber and orange. Just add a splash of fresh fruit/veg into the drink when shaking and garnish with a well presented slice/skewer.

8) Golden Fizz

45ml gin

30ml fresh squeezed lemon juice

1 egg yolk

15ml sugar syrup (1:1)

Club soda – to top

Method:

1)      Shake all the ingredients (minus the club soda) in a Boston shaker with plenty of ice.

2)      Strain into an ice filled glass and top with the soda water.

I cannot sit here and say this cocktail is one of my favourites. However it does deserve a mention in this list for its sheer bravado. It throws caution to the wind and adds a whole egg yolk to a drink that, let’s be honest, is just fine with an egg white. But what this cocktail brings is a richer, more wholesome drink perfect for the brunch-time drinkers (we lot here in the UK don’t like to restrict ourselves to a specific time when drinking)…

So whilst it’s not one of my personal favourites, I’ll put those feelings to one side and place it here and let you all decide for yourselves… Take it or leave it, but never underestimate it…

7) Rosangel Ruby Fizz

50ml Rosangel Tequila

15ml Agave Nectar

15ml Ruby Port

1 egg white

1 bar spoon pomegranate molasses

20ml fresh squeezed Lemon juice

Club Soda – to top

Maraschino Cherry for garnish (Optional)

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A beautiful depiction of the Rosangel ruby Fizz, Courtesy of http://boozeburgersandbeats.wordpress.com/tag/rosangel/ – check them out!

Method:

1)      Dry shake (shake without ice) all of the ingredients except the soda and garnish.

2)      Then shake over ice until the ice cubes are muffled.

3)      Strain into a glass over 1 large ice cube.

4)      Top up with club soda and drop in a cherry for garnish.

This is a famous cocktail originating from New York City. A fantastic original creation by Julie Reiner; owner of the Flatiron Lounge (New York City) and cocktail stylist, this cocktail boasts great flavour and a little jazz aged class. The use of molasses is interesting, although optional as it is hard to find flavoured molasses here in the UK (use Grenadine syrup instead if you want – it’s the same flavour although lacking in the same quality as molasses).

Again this cocktail uses an egg white, and whilst most on this list are optional, this recipe uses an egg white specifically. So for those who insist on not using one in your own version of this drink; don’t blame me if it doesn’t taste the same as the original…

6) Imperial (aka whisky) Fizz

2 measures Whisky

1 measure lemon juice

½ measure sugar syrup (1:1)

Club soda – to top

Method:

1)      In a shaker, combine the ingredients above and shake over ice until the tin frosts.

2)      Strain into a rocks glass filled with ice.

3)      Top up with club soda.

This fizz cocktail is one of the classic fizz cocktails, bringing the class and sophistication of the 20’s and 30’s to your bar. When creating your very own version it’s important to note that you should always use a top quality whisky. None of that ‘supermarket brand’ stuff. Go for your favourite blended scotch and have some refreshing drinks with your golf buddies.

5) Champagne (aka Diamond/Royale) Fizz

2 measures Bombay Sapphire Gin

1 measure Fresh Squeezed Lemon Juice

½ measure sugar syrup

Chilled Champagne – to top

Method:

1)      Shake the first 3 ingredients over ice and strain into an ice filled glass.

2)      Top up with champagne and stir gently.

3)      Serve with a lemon twist as garnish.

This cocktail is a rarity, if only because it requires ice in a drink with champagne (that doesn’t happen too often let me tell you). On top of that it’s the champagne that gives it the fancy name. More often referred to as a ‘Diamond Fizz’ or ‘Fizz Royale’ this cocktail is as simple as the original but with a little more depth in flavour, mainly provided by the champagne. Be careful though, it may not feel like it but a few of these really do pack a bit of a punch.

4) Violet Gin Fizz

45ml Hendricks Gin

10ml Bitter Truth Violet Liqueur

20ml fresh squeezed lemon juice

20ml Sugar syrup (1:1)

10ml fresh cream

1 egg white

Club soda – to top (or bottom in this case)

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Courtesy of http://www.Smallscreennetwork.com – this cocktail was first brought to my attention by Charlotte Voisey, from the Proper Pour…

Method:

1)      Add all the ingredients into a Boston tin.

2)      Dry shake using a slightly larger Boston tin (so you use 2 Boston tins instead of a tin & glass) to get the egg white and other ingredients to bond better.

3)      Then add ice into the shaker and shake again to cool & mix the ingredients once more.

4)      Put about 25ml soda water into a glass (a reasonable to large dash).

5)      Double strain the contents of the shaker into the glass and let the drink mix with the soda willy nilly.

6)      Garnish with a slice of orange peel. Squeeze the oils out over the top of the drink, give the peel a gentle twist and slide it in the top of the drink (so as the tip sticks out).

This cocktail is rather complicated and combined with the requirement of egg white & cream slightly lower down this list than I would like. But I know that many of you won’t try it because of the use of egg white. However I implore you to at least give it a try, using the same two chicks’ product as mentioned in my preview blog (check out the link at the end of this blog to find the product).

This cocktail is a smooth lightly flavoured and is inspired by the classic Ramos Gin Fizz. Using a small splash of cream this cocktail is perfect for brunch, but equally exotic enough for a night out.

3) Ramos Gin Fizz

2 measures Old Tom Gin*

1 measure heavy cream

1 measure sugar syrup (1:1)

½ measure fresh squeezed lemon juice

½ measure fresh squeezed lime juice

1 egg white

3 dashes Orange Blossom Water

1 drop vanilla extract (optional)

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This is one of the more eccentric and rather classy fizz cocktails, but regardless it tastes fantastic. Give it a go…

Method:

1)      Combine the ingredients and dry shake (shake without ice) for 10 seconds.

2)      Fill the shake with ice and shake for 2-3 minutes.

3)      Continue shaking until the sound of the ice dies off.

4)      Strain the foamy contents of the shaker into a chilled, but empty, Collins glass and top with soda (to just raise the head above the glass slightly).

5)      Straws are optional, but if you use one it should stand upright in the centre of the cocktail.

This cocktail is arguably the most famous fizz cocktail known across the world. First created by Henry C. Ramos in 1888 in New Orleans, the drink is rumoured to have taken up to 12 minutes to shake into the fabled ‘meringue’ textured legend that is the very first Ramos Fizz. However you’ll be hard pressed to find any bartender willing/able to do that these days. The Roosevelt in New Orleans still serves a traditional recipe version of the Ramos fizz, paying homage to the drinks origin. There they make up to (and most probably exceeding) 50 Ramos Fizz’s a day. Like the Mint Julep consumption rate at the Kentucky Derby, the Ramos Fizz is a ‘cocktail-delicacy’ you have to try when in the home city of ‘Tales of the Cocktail’.

2) Sidecar Fizz

1 egg white

¾ measures fresh squeezed lemon juice

1 ½ measures Cognac

¾ measures Cointreau

½ measure sugar syrup (1:1) optional

Club Soda – to top

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A combination cocktail: What happens when you smash a Fizz Cocktail and a Sidecar together? That’s right this beauty…

Method:

1)      Combine the egg white and lemon juice in a cocktail shaker and shake vigorously until combined – dry shake.

2)      Add in the other ingredients and fill with ice. Shake vigorously again.

3)      Strain into a cocktail glass (coupe glasses work perfectly)

4)      To garnish add a splash of club soda and a lemon twirl/slice (which ever you prefer).

This cocktail is a rather different take on a fizz, with the Sidecar already a cocktail in its own right. This is so high on the list for the pure reason of ingenuity. Making cocktails is as much about creating new drinks and pushing boundaries as it is about preparing the perfect martini. And this drink encapsulates everything that’s great about the new cocktail era we find ourselves living in. Knock one up and give it a try. You will not be disappointed…

1)Sloe Gin Fizz

2 measures Sloe Gin

½ measure Lemon Juice

¼ measure Sugar Syrup (1:1)

Club Soda – to top

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My Favourite fizz cocktail, the sweetness combined with the dry soda works wonders…

Method:

1)      Shake all the ingredients well, over ice, and strain into an ice filled glass.

2)      Top up with club soda, from a siphon if you have one (from a bottle if not).

This cocktail might seem like a bit of a cop out but let me tell you that this is the tastiest cocktail in my top 10. The sweetness from the sloe mixed with the sour of the lemon is really something to behold. This drink is a classic cocktail for a reason and it has to have something special for that status. It’s true that there is not much room for movement with the ingredients, this drink is finely balanced, however if you make it well (flowing the above method is a good tip) it has the potential to be the most delicious cocktail you’ve ever tried. The club soda does make this drink into everything that a fizz cocktail should be, and the better the quality the better the drink.

This is the best ‘fizz’ cocktail I’ve ever tried and that is why the Sloe Gin Fizz is my undisputed Number 1 Fizz Cocktail.

The Fizz Cocktail – A myth, a legend, but they do live among us…

The fizz cocktail is a famous cocktail, a famous cocktail you may never have heard of…

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Club Soda has long been used to infuse some fizzy-ness into all drinks, not just cocktails.

It does sound like a contradiction but it couldn’t be further from the truth. Back in the classic days of traditional cocktails (think back to the 1890’s & early 1900’s) the fizz cocktail was a law unto its own. Like the sour all it required were some simple ingredients and the addition of alcohol.

The fizz cocktail contained: Lemon juice, soda water, and an alcohol of your choice. That’s it, a simple yet very effective way to get rather drunk, rather quickly.

However as the years go on, we have created more intriguing and ingenious concoctions that still class as a fizz cocktail. As long as it has the soda, lemon juice and alcohol, whose to argue?! …

In the next few days i’ll be posting a top 10 of my favourite Fizz cocktails, from the classic gin fizz served in your local bar, to the world famous Ramos Fizz of the New Orleans based Roosevelt.

This post is a precursor to introduce you to one of the cocktails on that list, but in a way that will get you thinking enough to appreciate why my top 10 is slightly different to those you might get from other people. Whether they be bartender, expert or self proclaimed leaders of the rebellion. The top 10 I post is strictly reflective of my tastes and why I think they are the best fizz’s you’ll find…

So in the meantime let me introduce you to one of those on the list to come…

The Sidecar Fizz.

The following link will take you to the website i used for the recipe included in my next blog. This website will introduce you to one of the best cocktails ever created. It’s classy, robust and perfect for any formal event. Whether it be a wedding reception or a cocktail party for a few friends. Check it out, make a few up and just enjoy a few of them.

http://whiteonricecouple.com/recipes/beverages/sidecar-fizz-cocktail/

But remember whatever you do, please enjoy them responsibly.

The Fervent Shaker.

A Classic Preview – Of a Classic Drink… THE MOJITO

Here’s a preview of my upcoming post about the magic of the MOJITO

Basically Mojito’s ROCK! – they are superbly refreshing, glorious drinks for those glorious summer nights we never seem to get any more here in the UK… Well i have news for you, Rum is making a comeback this year and among a few other drinks, the MOJITO will he right on the front lines of this overdue revival.

The Mojito is a classic Caribbean style cocktail, although adopted my many a Mexican resort as a slight diversifier from Tequila; this drink is by far superior from the Caribbean using home grown local ingredients…

As i always say a cocktail can only be as good as its ingredients. And the Mojito is no exception. The original recipe calls for Caribbean white rum, Cuban in particular (as if it would be any other). Add to this the local sugar, limes and mint and you have one of the most crisp, breathtakingly refreshing drinks you’ll ever try…

A Classic Recipe…

60ml Caribbean White Rum

15ml Sugar Syrup

4-8 mint leaves

1/2 lime cut into chunks

top up soda water

crushed ice…

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Mojito’s everywhere… Coming soon: More Mojito Recipes than you could shake a stick at (who does that these days anyway!)…

For methods on how to mix this drink and a large collection of different flavour-filled Mojito recipes (including some rather special easter related recipes), look out for my forthcoming post titled: Mojito’s – The many flavours of Caribben Rum

Keep mixing and dont forget: Drink Responsibly!