Trinidad Fizz
3.5 18 ratings
Ingredients
How to make
Serve in a highball (max 10oz/300ml)
- 1 SHAKE first 7 ingredients with ice and strain into chilled (empty no ice) glass while at the same time also pouring soda into glass
- 2 The key is for the cocktail and soda to combine while entering glass (instead of one preceding the other).
Flavour profile
5.1% alc./vol. · 0.8 standard drinks · 77 calories
History
Charles H. Baker's 1939 The Gentleman's Companion volume II contains an adaptation of this recipe. THE ANGOSTURA FIZZ, also known as the Trinidad Fizz, is a recipe gathered from a friend who was navigating a large Brazilian clipper ship from here to Trinidad and Tio, continuing south to B.A. This gentle fizz, much like tasting olives for the first time, is an acquired taste; it may not appeal initially, but further attempts can lead to newfound appreciation. It is recognized as a digestive aid along the muggy coasts of Trinidad and in British Guiana. In regions with hot, humid climates, where appetites falter and the prospect of food, immediate or future, inspires no enthusiasm, this drink is particularly favored. Moreover, the Angostura bitters, containing cinchona bark elixir along with other beneficial herbs and simple remedies, offer significant protection against malaria and other amoebic fevers, especially in mitigating their lingering effects in the months following the initial illness, even when the immediate danger has passed. To prepare, combine 1 pony of Angostura bitters, 1 teaspoon of sugar or grenadine, the juice from half a lemon or one lime, the white of one egg, and 1 tablespoon of thick cream, or slightly less. Shake vigorously with cracked ice, similar to a cocktail. Pour into a goblet and top with club soda, seltzer, vichy, or a carbonated beverage of choice, adjusted to personal preference. The sweetness can also be modified. This drink is highly original, refreshing, and serves as a beneficial tonic for individuals residing in hot climates. Garnish with pieces of fresh, ripe pineapple.