1980s Recipes + Menus

Orange Fizz

August 1986
    As bright and refreshing as this drink is, it’s not historically accurate. A fizz should be served in a short glass, not a tall one. It’s called a “fizz” because it is meant to foam up, unlike a Collins, which has similar ingredients but is a long drink in which the bubbles from the soda need to last to the final sip. If you have a soda siphon by all means use it, and let the foam fly. And if you have absinthe in your liquor cabinet you can try it in place of the Pernod.

    2 ounces (2 ponies) gin
    1 ounce (1 pony) fresh orange juice
    1 tablespoon fresh lemon juice
    1 tablespoon fresh lime juice
    1 1/2 teaspoons Pernod, or to taste
    chilled club soda or seltzer

    In a cocktail shaker combine the gin, the orange juice, the lemon juice, the lime juice, and 1 cup ice cubes, shake the cocktail until it is chilled well and pour it into a tall glass. Add the Pernod and fill the glass with the club soda. Makes 1 cocktail.
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