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39-508: The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year. A gin fizz

78-568: A Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white. Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana . It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition ,

117-431: A Tom Collins, the speaker would assert that Tom Collins was talking about the listener to others and that Tom Collins was "just around the corner", "in a [local] bar", or somewhere else near. The conversation about the nonexistent Tom Collins was a proven hoax of exposure . In The Great Tom Collins hoax of 1874, as it became known, the speaker would encourage the listener to act foolishly by reacting to patent nonsense that

156-765: A bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today. A traditional sloe gin fizz contains sloe gin (a blackthorn plum flavored spirit), grapefruit juice, simple syrup , egg white, and carbonated water. A popular alternative eliminates

195-422: A gin fizz is unknown. Simple variations on the gin fizz are A Ramos gin fizz (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water , and soda water . It is served in a large non-tapered 12-to-14-US-fluid-ounce (350 to 410 ml) Collins glass . The orange flower water and egg significantly affect the flavor and texture of

234-410: A partisan and Liberal magazine. It was one of the first publications to name the authors of its articles at a time when work usually appeared anonymously or under a pseudonym. As might be expected from its name, it appeared every two weeks during its first year, at 2 shillings a copy, but was published monthly thereafter. John Sutherland called it an English Revue des Deux Mondes and noted that it

273-575: A person named John Collins was its creator. In the article, Mackenzie quoted an old song called "John Collins." However, the British weekly magazine Punch immediately disparaged Mackenzie's efforts, noting in August 1891 that the title of the song actually was "Jim Collins" and that Mackenzie otherwise inaccurately quoted and characterized the song. Confusion over the cocktail's origins continued as American writer Charles Montgomery Skinner noted in 1898 that

312-492: A straw. A simple Summer Collins is a two-ingredient cocktail consisting only of equal parts gin and lemonade, served over ice with an optional fruit garnish. The Vodka Collins uses vodka in place of gin. The South Side uses lime juice in addition to or in place of lemon and adds mint . A Rum Collins , also called a Ron Collins , uses light rum in place of gin and lime juice in place of lemon juice. A French 75 uses Champagne in lieu of soda water. The Juan Collins

351-483: Is a recipe for the Tom Collins in the 1887 posthumous edition of Jerry Thomas ' Bar-Tender's Guide. Since New York based Thomas would have known about the widespread hoax and the contents of his 1876 book were developed during or right after The Great Tom Collins hoax of 1874, it was believed by George Sinclair that the hoax event was the most plausible source of the name for the Tom Collins cocktail. Classified under

390-409: Is also known as Genièvre, but the recipe for the Tom Collins in this book is as follows: Tom Collins (Use an extra large bar glass.) Three-quarters table-spoon of sugar; 3 or 4 dashes of lime or lemon juice; 3 or 4 pieces of broken ice; 1 wine glass full of Old Tom gin; 1 bottle of plain soda water; mix up well with a spoon, remove the ice, and serve. Attention must be paid not to let the foam of

429-437: Is made from tequila , lime juice , sugar or some other sweetening agent, and club soda . This drink typically is served in a Collins glass over ice. Fortnightly Review The Fortnightly Review was one of the most prominent and influential magazines in nineteenth-century England . It was founded in 1865 by Anthony Trollope , Frederic Harrison , Edward Spencer Beesly , and six others with an investment of £9,000;

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468-556: Is produced, enjoyed by some as a soft drink. The earliest publication of any Collins, as well as any Fizz recipe, are both located in the same book, Harry Johnson's 1882 New and Improved Bartender’s Manual or How to Mix Drinks of the Present Style . The book includes a Tom Collins calling for Old Tom gin and a John Collins calling for Holland Gin, most likely what is known as Genièvre. Cocktail historian David Wondrich stated that there are several other earlier mentions of this version of

507-399: Is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins , with a possible distinction being a Tom Collins historically used " Old Tom gin " (a slightly sweeter precursor to London Dry Gin ), whereas the kind of gin historically used in

546-533: The Royal Institute of Philosophy , began publication of a "new series" online at fortnightlyreview.co.uk , with the aim of extending Lewes's original editorial ambitions to modern politics, literature, philosophy, science, and art. New articles are sometimes juxtaposed with significant archival material and scholars are given assistance in research that involves the Fortnightly Review . In partnership with

585-420: The ... Tom-Collins ... remains to be established; the historians of alcoholism, like the philologists , have neglected them. But the essentially American character of [this and other drinks] is obvious, despite the fact that a number have gone over into English. The English, in naming their drinks, commonly display a far more limited imagination. Seeking a name, for example, for a mixture of whiskey and soda-water,

624-453: The 1891 book, The Flowing Bowl: When and what to Drink, author William Schmidt listed the Tom Collins as including: Tom Collins Gin (1891) The juice of half a lemon in a large glass, a bar-spoonful of sugar, a drink of Tom gin ; mix this well; 2 lumps of ice, a bottle of plain soda. Mix well and serve. One turn-of-the-20th-century recipe subsequently replaced the lemon juice with lime juice. An alternate history places

663-643: The Tom Collins had made its way to the "American bars" in England, France, and Germany, where the American invention stimulated curiosity in Europe and served as a reflection of American art. As time passed, interest in the Tom Collins diminished and its origins became lost. Early on during the 1920s Prohibition in the United States , the American journalist and student of American English H. L. Mencken said: The origin of

702-560: The best they could achieve was whiskey-and-soda. The Americans, introduced to the same drink, at once gave it the far more original name of highball . A drink known as a John Collins has existed since the 1860s at the very least and is believed to have originated with a headwaiter of that name who worked at Limmer's Old House in Conduit Street in Mayfair, which was a popular London hotel and coffee house around 1790–1817. The following rhyme

741-473: The drink and that it does bear a striking resemblance to the gin punches served at London clubs like the Garrick in the first half of the 19th century. Clearly unaware of the drink's actual origins, in August 1891, British physician Sir Morell Mackenzie wrote an article in the influential 19th century magazine Fortnightly Review claiming that England was the originating country for the Tom Collins cocktail and

780-562: The drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz – and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink. The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it. In July 1935, Long brought

819-410: The egg white. Though the original recipe uses grapefruit juice, variants including lemon juice exist as well. Notes Tom Collins The Tom Collins is a Collins cocktail made from gin , lemon juice , sugar, and carbonated water . This "gin and sparkling lemonade " drink is typically served in a Collins glass over ice with a cherry garnish. A non-alcoholic "Collins mix" mixer

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858-512: The event (copies of which now are in the U.S. Library of Congress ). The first published Tom Collins recipe appears to have been in Harry Johnson's 1882 book, New and Improved Bartender’s Manual or How to Mix Drinks of the Present Style . This book contains a recipe for two Collins drinks, the John Collins and the Tom Collins. The John Collins calls for Holland Gin, which is most likely what

897-401: The first edition appeared on 15 May 1865. George Henry Lewes , the partner of George Eliot , was its first editor, followed by John Morley . The print magazine ceased publication in 1954. An online "new series" started to appear in 2009. The Fortnightly Review aimed to offer a platform for a range of ideas, in reaction to the highly partisan journalism of its day. Indeed, in announcing

936-597: The first issue of the Fortnightly in the Saturday Review of 13 May 1865, G. H. Lewes wrote, "The object of THE FORTNIGHTLY REVIEW is to become the organ of the unbiassed expression of many and various minds on topics of general interest in Politics, Literature, Philosophy, Science, and Art." But by the time Lewes left due to ill health and was replaced by 28-year-old John Morley , the Fortnightly had become known as

975-467: The gin punch are likely to have used Dutch gin instead. Some confusion regarding the origin of the drink and the cause for its change of name has arisen in the past due to the following: In 1874, people in New York; Pennsylvania ; and elsewhere in the United States would start a conversation with, "Have you seen Tom Collins?" After the listener predictably reacts by explaining that they did not know

1014-495: The gin punches that are known to have been served at fashionable London clubs such as the Garrick during the first half of the 19th century. He states that these would have been along the lines of "gin, lemon juice, chilled soda water, and maraschino liqueur ". The specific call for Old Tom gin in the 1869 recipe is a likely cause for the subsequent name change to "Tom Collins" in Jerry Thomas's 1887 recipe. Earlier versions of

1053-405: The glass over ice. This book also lists a recipe for a "Tom Collins gin and whiskey", with the only instructions that it is "concocted in the same manner as a brandy receipt, substituting their respective liquors". Another 1884 book, Scientific Barkeeping by E.N. Cook & Co, also includes both a John Collins and a Tom Collins, the former calling for Holland gin and the latter for whiskey. There

1092-403: The heading "Collins" with similarly named whisky and brandy drinks, Jerry Thomas' Tom Collins gin instructed: Tom Collins (1887) (Use large bar-glass.) Take 5 or 6 dashes of gum syrup . Juice of a small lemon. 1 large wine-glass of gin . 2 or 3 lumps of ice ; Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it is lively . This

1131-567: The hoaxer deliberately presents as reality. In particular, the speaker intended the listener to become agitated at the idea of someone talking about them to others such that the listener would rush off to find the purportedly nearby Tom Collins. Similar to the New York Zoo hoax of 1874, several newspapers propagated the very successful practical joke by printing stories containing false sightings of Tom Collins. The 1874 hoax quickly gained such notoriety that several 1874 music hall songs memorialized

1170-495: The long serving W. L. Courtney (1894–1928), who featured work from some of the giants of early 20th century literature, including James Joyce , W. B. Yeats , and Ezra Pound . In addition to literature and politics, the magazine also published several articles on science, notably astronomy , animal behaviour and topical issues of instinct and morality, including women's rights items by Virginia Crawford. Oscar Wilde 's aphoristic preface to The Picture of Dorian Gray

1209-410: The magazine was Trollope's The Belton Estate , from 15 May 1865 to 1 January 1866. Trollope's The Eustace Diamonds and his radical novel Lady Anna also made their first appearance there. The Fortnightly also published the poetry of Algernon Charles Swinburne , Dante Gabriel Rossetti , and William Morris . Morley fell out of favour with the more conservative publishers of the journal and

Fizz (cocktail) - Misplaced Pages Continue

1248-512: The origin in St. Louis. The 1986 The Book of Cocktails provides a modern take on Thomas' 1876 recipe for this long drink : John (or Tom) Collins (1986) ice cubes 2 oz. [6 cL] dry gin 2 oz. [6 cL] lemon juice 1 teaspoon sugar ( gomme ) syrup soda water slice of lemon 1 colored cherry Place ample ice in large glass. Add gin, lemon juice and syrup. Top up with soda water and stir well. Serve with lemon slice, cherry and

1287-410: The soda water spread over the glass. In the 1884 book, The Modern Bartender’s Guide by O. H. Byron there is a drink called a "John Collins' Gin" where he calls simply for gin with no specifications of which gin, lemon juice, sugar, and filled with soda. That book also has a "Tom Collins' Brandy", which consists of brandy, lemon juice, gum syrup and Maraschino liqueur, and filled with soda water built in

1326-498: Was "pitched at a higher level than other English journals of its class". The Fortnightly prospered under John Morley , its sales increasing to 2,500 by 1872. Morley, a liberal, published articles favouring reform in academia, work place relations, female emancipation and religion. A host of famous and soon-to-be-famous literary figures were featured in its pages, with three novels by Anthony Trollope and two by George Meredith appearing in serial form. The first novel serialised in

1365-460: Was distinguished from the Gin Fizz cocktail in that the three dashes of lemon juice in the gin fizz was "fizzed" with carbonated water to essentially form a "gin and sodawater" whereas the considerably more "juice of a small lemon" in the Tom Collins essentially formed a "gin and sparkling lemonade" when sweetened with the gum syrup. The type of gin used by Thomas was not specified in his 1887 book, but

1404-431: Was most likely Old Tom if that was responsible for the change in the drink's name. By 1878, the Tom Collins was being served in the barrooms of New York City and elsewhere. Identified as among 'the favorite drinks which are in demand everywhere' in an advertisement for the 1878 edition of The Modern Bartender's Guide by O. H. Byron, both Tom Collins gin and whiskey and Tom Collins brandy were considered fancy drinks. In

1443-628: Was published in the March 1891 issue; and George Orwell 's essay " Bookshop Memories " appeared in November 1936. The Fortnightly Review also published several ghost stories by Oliver Onions . The print magazine changed its name to The Fortnightly . It ceased publication in 1954 and was absorbed by the Contemporary Review in 1956. In 2009 a group of British and American scholars and writers, including philosopher Anthony O'Hear , OBE, director of

1482-519: Was replaced by T. H. S. Escott in 1882. The new editor published political articles from across the spectrum in a return to the Review ' s original intention. Ill health forced him to relinquish the reins in 1886 when Frank Harris took over for eight successful years. Houghton reports that "almost every distinguished English writer and critic of the day was among his contributors". Harris' liberal views led to his replacement as editor in 1894 by

1521-399: Was written by Frank and Charles Sheridan about John Collins: My name is John Collins, head waiter at Limmer's, Corner of Conduit Street, Hanover Square, My chief occupation is filling brimmers For all the young gentlemen frequenters there. Drinks historian David Wondrich has speculated that the original recipe that was introduced to New York in the 1850s would have been very similar to

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