Harvard Fizz

Harvard Fizz

B here. It’s hot today here in the Central Valley of California, and I assisted M while he changed the oil in our truck. After that it was cocktail time. But what to have? I wanted something light but not overly summery. I wanted to go into my air conditioned living room and pretend it was September. I picked up Esquire Drinks and headed to the chapter on Tall Drinks. There I found the Harvard Fizz. David Wondrich of Esquire Drinks describes the Harvard Fizz as “an elegant little brain tonic.” My brain tends to misbehave, so I thought this drink just might be the ticket. M agreed to give it a go. I assisted by washing our Mikasa Windlass highball glasses, which had collected a fair amount of Central Valley dust. Too much time had passed since we last used them. Such a shame.

The recipe for the Harvard Fizz is simple, and a soda siphon proves a great boon to making it right:

Harvard Fizz
Stir well with cracked ice:
1.5 oz brandy
0.75 oz Italian vermouth
Dash of orange bitters

Strain into chilled small Collins glass and fizz to an inch or so from the top.

M thought it thin and light, but he would drink it again. For today, for me, it was what I wanted and needed. The flavors of more serious cocktails minus the heft. The seltzer lightened the brandy and vermouth to a drink suitable for a summer afternoon when one wants to dream about autumn: the burnished leaves and crisp breezes, the chill in the air and that Manhattan made with Sazerac Rye that warms the blood.

Cheers!

5 thoughts on “Harvard Fizz

  1. Yep, I must say that sounds pretty good! And not too complicated, either (if it’s a Very Fussy Drink with too many ingredients, I just won’t bother.)

  2. Beautiful soda siphon and great recipe. We tried the “Vespa” recipe from the Casino Royale Bond movie (w/o the quinine…still searching for that source) and it was pretty good. I’ll have to look into the Wayne Curtis book.

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