If a drink could inspire me to send love letters to its creator, this would be one of them. Not that Iâ€™m in the habit of sending anonymous, bourbon-perfumed mash notes to innovative mixologistsâ€”that particular level of weirdness is several steps beyond where I normally live my lifeâ€”but in the twisted, confused world of creative drinking, itâ€™s a lovely thing to know with certainty the name of the person responsible for crafting a well-composed concoction.
This oneâ€™s from David Wondrichâ€™s Killer Cocktails, and was originally devised by Mr. Wondrich for the bar menu at 5 Ninth, a watering hole in Manhattan just a few blocks from the West Village apartment where I spent most of the 1990s. If bars like thisâ€”if drinks like thisâ€”could be found just up the street back when I called the neighborhood home, itâ€™s quite possible Iâ€™d be there still.
William Hamilton compared this drink to a gramophone rag played on digital equipment. With its robust depth and gentle complexity of flavor, the Gansevoort Fizz is a wonderful drink to keep in mind when you really want to capture the attention of a jaded palate.
- 2 ounces medium-bodied rum (Wondrich suggests Appleton V/Xâ€”I agree wholeheartedly)
- 1 ounce fresh lemon juice
- 1 ounce Drambuie
- 2 dashes Peychaudâ€™s bitters
Shake with ice and strain into a chilled glass; top with 2 or 3 ounces chilled soda water (NO ICE PLEASE! Fizzes are meant to be consumed rather quickly, while the bubbles are still lively in the glass.)