In an effort to cope with COVID-19 and all the shelter in place orders out there across America, I decided to host a Food History Happy Hour, live on Facebook! I'll be hosting these each Friday evening at 8 PM eastern standard time for anyone who wants to join.
I'll make a historic cocktail - alcoholic or non-alcoholic - live on the air, and then take questions related to food history! I can't always promise I'll know the answer every time, but that's what my trusty phone is for - googling.
This week I made a Hoffman House Fizz, from the Hoffman House Bartender's Guide, published in 1912.
Hoffman House Fizz Recipe
Juice of half a lemon
1/2 teaspoonful powdered sugar
1 jigger Plymouth gin
1 teaspoonful cream
Shake well. Pour into glass simultaneously with seltzer (I used lemon-lime) and drink while effervescent.
This was a surprisingly refreshing beverage. Please note that Plymouth gin is sweeter and mellower than the typical London Dry Gin. I used American gin, Bluecoat brand, which is similarly sweeter and mellower. I did feel it needed a bit more cream to temper the acidity of the lemon juice - I would add a tablespoon or more next time. A smidge more sugar (a full teaspoon) would probably also temper the lemon juice a bit.
In all, I would probably drink this again.
Thanks again to everyone who joined for the livestream and I hope to see more of you next week, when I'll be doing a historic beverage based on cranberry juice and we'll talk about cranberry scandals! See you then!
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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