The Gunshop Fizz is one of our favorite examples of a “rogue cocktail.”  While utilizing bitters as a base spirit is not a new idea, it is something that one rarely sees in contemporary recipes.  The drink was conceived when we challenged ourselves to follow in the footsteps of Charles H. Baker, who included the Angostura Fizz in The Gentlemen’s Companion, and create a drink calling for two ounces of Peychaud’s Bitters.  Having made a couple of Pimm’s Cups earlier in the evening, we applied the same treatment to Peychaud’s, and the Gunshop Fizz was born.  The resulting cocktail is surprisingly refreshing and pleasantly bittersweet.

Another example of a “bitters-based” cocktail that we found is the Trinidad Sour, created by Giuseppe Gonzalez at Brooklyn’s Clover Club.  We also include a recipe for a modified version of the Angostura Fizz in the book. Does anyone know of any other similar recipes?  The Calvados Cocktail, at least as presented in Ted Haigh’s Vintage Spirits and Forgotten Cocktails, comes to mind, though the orange bitters aren’t used as a base, simply in a large quantity.

Add all the ingredients except the Sanbitter to a mixing glass and muddle well. Set aside for two minutes to allow the flavors to blend. Add ice, shake and strain over fresh ice in a collins glass. Top with Sanbitter and garnish with a cucumber slice.

Created by Kirk Estopinal and Maksym Pazuniak

Photo by Chris George