Bird of Paradise Gin Fizz
4.2 9 ratings
Ingredients
How to make
Serve in a highball (max 10oz/300ml)
- 1 SHAKE first 5 ingredients with ice and strain back into shaker
- 2 DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand
- 3 The cocktail and soda should form a single stream of liquid falling into the glass
- 4 As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker
- 5 Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer
- 6 As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
Flavour profile
14.6% alc./vol. · 1.4 standard drinks · 188 calories
History
A Gin Fizz variation with raspberry notes, discovered at the Strangers Club in Panama.
Charles H. Baker's 1939 book, The Gentleman's Companion, which combines travel memoirs with recipes, served as the basis for this cocktail. THE BIRD OF PARADISE: A VISUALLY STRIKING DRINK FROM THE STRANGERS CLUB IN COLON, PANAMA. This distinctive club has hosted many notable visitors, including Robinson of the SVAAP, Alain Gerbault, and the late Dick Halliburton, whom we first encountered in Singapore prior to his 1932 flight to Sarawak. Halliburton was seated with Ruth Elder and Walter Camp. Over the 10 to 12 occasions we have visited the "Zone," traveling between east and west, we have consistently received a warm welcome. This Bird of Paradise Fizz is essentially Aziz' Special, modified with 2 to 3 teaspoons of raspberry syrup in place of sugar and the juice of 1½ limes instead of lemon. The drink is finished with a float of a red rose petal or a small scarlet tropical flower, such as bougainvillea. It requires a vigorous and extended shake.
Created by Charles H Baker