3-4 dash Lemon Juice (3 barspoon, 3/8 oz)
1/2 pony Raspberry Syrup (1/2 oz)
1 wineglass Holland Gin (2 oz Bols Genever)
Add ingredients to a glass, fill with fine shaved ice (rocks glass, crushed ice), and mix well with a spoon. Dress the top with fruits (orange slices and mint) then serve with a straw.
Last week, I was reading through George Winter's How to Mix Drinks, A Bar Keeper's Handbook from 1884 and spotted the Gin Fix. I was introduced to the Fix as a drink instead of as an ancient recipe by Ted Kilpatrick at No. 9 Park when he made me Harry Johnson's Brandy Fix. When I later read an article describing the Fix as a dead drink form, it bothered me since it is such a lovely drink style that elevates the simple Sour or Daisy via a grand presentation using crushed ice, fruits and berries of the season, and a straw. Since the Brandy one, I have made my own Fix recipes, the Barbados and Fernet Fixes, and I decided it was time to try another 19th century one to reacquaint myself with its beauty.