Thursday, November 24, 2016

Ostend Fizz

I liked the Ostend Fizz as a fresh lemon and black currant cocktail with fizz. I also liked that it never reverted to blackberry pie flavors. There was a constant shift between berry flavors and dry kirsh cherry brandy whiffs. It wasn't a one note cocktail, and for that, I think it belongs in the cocktail lexicon, and maybe needs to be on next summer's hottest cold drinks list. Here's how to make it.
  • 2 oz. kirschwasser 
  • 1 oz. lemon juice
  • 1 oz. creme de cassis
  • sparkling water
  • lemon slice
Combine kirsch, lemon juice and creme de cassis in a shaker with ice. Shake and strain into a highball glass full of fresh ice. Top with sparkling water and garnish with a lemon slice.

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