Brandy Fizz
- 2 oz Brandy
- 3/4 oz Lemon Juice
- 1 1/2 tsp Superfine Sugar
- 3 oz Club Soda (chilled)
Chill the serving glass. Shake all ingredients except club soda with ice cubes. Strain into chilled glass and top with club soda.
| Prep Time | 1 minute |
| Servings | 1 |
| Category | Fizz |
| Tags | 1840-1880 (Cocktails Arrive), 1880-1919 (Golden Age) |
| Proof | 23.1 |
| Strength | 1.3 standard drinks |
| Glass | Highball Glass |
| Temp | Cold |
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You need a full-bodied brandy to make a Brandy Fizz shine. I have found so-so domestic (California) brandy to make a rather flat drink. Pounding CO2 bubbles into Christian Brothers is like pounding sand. Try instead a good VS Cognac such as Camus, a big Brandy de Jerez from Spain, or an engaging Armagnac. Asbach Uralt from Germany also comes to mind.
If you are stuck with a softer, lighter brandy try cutting back on the soda to 2 oz. Any more and your Brandy Fizz can taste a little thin.
As Harry Johnson recommends, you want to drink a Fizz with some dispatch lest the bubbles go flat or the drink warms (no ice in the drink for a Fizz). If you're worried about the drink warming, add a lump or two of good, cold ice and you have a Tom Collins (or Brandy Collins in this case).
There is no garnish used in a Fizz (usually), but a lemon twist will brighten up this drink nicely.