The “Fizz” became widely popular in the US in the early 1900s. With varying styles, a basic fizz is a variation on a sour. It’s defining feature is the use of acidic juice and carbonated water. The Texas Fizz replaces the soda water for champagne for bubbles. Here, we update it with our Navy Gin and the use of our tonic syrup instead of the less flavorful grenadine.
Navy Fizz
1.5oz Navy Strength Gin
1/4-3/4oz Lemon Juice (depending on how sour your taste is)
3/4oz Quality Orange Juice
1/4oz Tonic Syrup
4oz Champagne or Sparkling Wine
Mix all but Wine into a shaker of ice. Shake until mixed. Strain into flute and top with wine. Add more tonic syrup for something a touch sweeter.
References to the Jack Rose date back to the early 20th century. There are various stories of the origin of the drinks name. One has it named after Bald Jack Rose whos involement in the Rosenthal murder case made him famous. It’s also rumourer to b named after Joseph Rose, a New Jersey restaurateur. The most likely, is actually the simplest. It’s a combination of applejack and a rose colored simple syrup.
This cocktail fell out of fashion after the 1930s. With the rise of flavored whiskeys, variations of this classic are popping up across the states. Here, we present our version with our Apple Ambush and our Tonic Syrup. It’s got a bitter lemon note with a back flavor of apple. This drink isn’t for everyone, but it’s a wonderful example of how to use our tonic for non-sweet drinks.
Ambush Jack Rose
2oz Apple Ambush
1oz Lemon Juice
1/2oz Tonic Syrup
Build in a shaker full of ice. Strain into martini glass. Adjust sweetness with the Syrup and Lemon juice ratio. Enjoy!
