Variants (10)
Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.39)
| 3 dashes | lemon juice | acid |
| 1 wine glass | sloe gin — Sloe gin | base |
| 0.5 spoonful | sugar — Dissolved in a little seltzer water. | base |
| seltzer — Fill the fizz glass after straining. | dilution |
| 0.5 glass | ice — fine ice | other |
- Shake the sugar, lemon juice, fine ice, and sloe gin well in a mixing glass.
- Strain into a fizz glass, fill with seltzer, and serve.
Ice: Fine ice
This is a useful early witness for sloe gin entering the simple fizz frame rather than only punch or sour service.
The drink stays close to Daly's plain fizz grammar, with only the base changing.
Drinks as They Are Mixed by Paul E. Lowe (1904, p.40) — Lowe 1904
- Shake the fine ice, lemon juice, sugar, and sloe gin.
- Strain into a fizz glass, fill with seltzer, and serve while effervescing.
Ice: Fine ice
- Nose
- Berry fruit and lemon rise immediately.
- Palate
- This is a useful addition because it shows the fizz family comfortably absorbing fruit liqueur bases rather than staying confined to plain spirits.
- Finish
- The finish is sparkling, berry-led, and bright.
- Summary
- A berry-fruit branch of the mature fizz family.
Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.57)
- Fill the mixing glass with ice, shake well, strain into a high-ball glass, top with soda, and serve.
Ice: Ice
The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.38) — Boothby 1908
- Make the drink as a Plain Gin Fizz.
- Substitute sloe gin for white gin.
- Serve charged and cold.
Garnish: Twist of lemon peel
Ice: Three or four lumps
- Nose
- Berry fruit and lemon rise first.
- Palate
- The drink is rounder and fruitier than the plain gin version, but still unmistakably part of the same charged sour family.
- Finish
- The finish is berry-led, fizzy, and sweet-tart.
- Summary
- A fruit-liqueur branch of the mature fizz family.
Jack's Manual by J. A. Grohusko (1910, p.80)
- Shake the lemon juice, sloe gin, sugar, and fine ice.
- Strain, fill the glass with fizz water, and serve.
Ice: Fine ice
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.32)
- Fill the glass half full of ice, add the lemon juice, sugar, and sloe gin, shake well, strain, fill with seltzer water, and serve.
Ice: Ice
The Up-to-Date Bartender's Guide by Harry Montague (1913, p.25)
- Fill a mixing glass three-quarters full of fine ice and add the lemon juice, bar sugar, and sloe gin.
- Shake, strain into a fizz glass, fill with seltzer, and serve while effervescing.
Ice: Fine ice
Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section
- Shake well, serve in a highball glass, and fill with seltzer.
Ice: Ice
L'Art du Shaker by Dominique Migliorero (1925, p.63)
- Shake hard, strain into a balloon glass, fill with iced seltzer, and serve.
Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.174)
- Shake well and strain.
Ice: Cracked ice