Alabama Fizz

First, just a reminder that Sunday, June 26, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.

Chicken, EdaMame, and Noodle Stir-Fry

“From “Fresh Flavor Fast,” by Everyday Food, from the kitchens of Martha Stewart Living.”

Really, San Francisco Chronicle, a Stir-Fry, “from the kitchens of Martha Stewart Living,” is the best you can do? Isn’t that sort of like making a French style recipe from Rick Bayless? A Creole recipe from Grant Achatz? A Mexican recipe from Sandra Lee?

Mrs. Flannestad was taken with the idea of an Edamame and noodle stir-fry, so I set about making this bland recipe a bit more interesting, without making it any less “Fast” or “Fresh”. I may also be a White Ghost, but I think I can push this dish a bit more in the direction of my concept of actual Chinese Food.

Revised Chicken, EdaMame, and Noodle Stir-Fry


Chicken Marinade
2 Tablespoons Soy Sauce
1 Tablespoon Chinese Rice Wine
1 Tablespoon Water
dash Sesame Oil
1 teaspoon Corn Starch

1/2 Cup Chicken Stock
3 Tablespoons Soy Sauce
2 Tablespoons Chinese Rice Wine
2 Dashes Chinese Black Vinegar
1/2 teaspoon Sesame Oil

1 Tablespoon Cornstarch combined dissolved with 1 Tablespoon of water

Minced Seasonings
1 Tablespoon Ginger, minced
1 Tablespoon Garlic, minced
1 Tablespoon Green Onions, minced

1 Tablespoon Hot Chile Bean Paste

1/2 Chicken Breast, trimmed and sliced
2 Baby Bok Choy heads, Washed and Sliced
1 package Eda Mame, thawed
1/2 package Udon Noodles
Cilantro, washed, stemmed and chopped
Peanut or other vegetable oil

Prep done, I started to get set up for the weekly video. If you look closely, you can see the marinating chicken in the upper left corner.

I was talking to Mrs. Flannestad about the recent videos and she was less than approving. She felt like I’d traded in what was cool about them for the same dumb talking head shit that everyone else who is making cocktail videos does. I see her point.


Wow, the last big section of drinks. This has to be the Savoy Home Stretch: Fizzes. Coolers. Rickeys. Daisies. Fixes. Juleps. Smashes. Cobblers. Frappe. Punches. Cups!

Alabama Fizz
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
1/2 Tablespoonful Powdered Sugar. (Generous Teaspoon Caster Sugar)
1 Glass Dry Gin. (2 oz Plymouth Gin)
Shake well, strain into medium size glass and Fill with soda water. Add 2 sprigs of Fresh Mint.

As I was stripping the sprigs of mint to use as garnish, it occurred to me that I could throw the leaves into the mixing tin for a little extra mint zest in the drink. Shortly thereafter, I realized that the Alabama Fizz is pretty much exactly a South Side Cocktail.

As most of the Fizzes seem to come from Hugo Ensslin’s book and the South Side from Harry McElhone, I’m not sure who to exactly credit for the genius of this drink.

But, South Side Cocktail or Alabama Fizz, this is a delicious drink.

Music in the background is from the Harmonia album, “Tracks and Traces“.

Drink made, I set about to cooking dinner.

Revised Chicken, EdaMame, and Noodle Stir-Fry


Combine marinade with chicken, and toss to coat. Put on water to boil the udon noodles, while you do the rest of the prep. Cook until slightly underdone and rinse well. Set aside. Over medium heat, add 1 tsp peanut oil to your wok, and swirl to coat surface. When the peanut oil is heated until smoking, add 1/4 cup more oil to wok. Drain marinade from Chicken. When oil is smoking hot, add half the chicken to the oil and quickly cook. Remove chicken from oil and set aside. Heat oil again and add rest of chicken to cook. Remove chicken from oil, pour all but 1 tablespoon of oil from wok. Heat until smoking and add Minced Seasonings. Cook until fragrant and add Chile Bean Paste. Add Eda Mame and toss. Add Sauce and bring to a simmer. Add Chicken and simmer briefly. Add Bok Choy and when it is again hot, stir in corn starch slurry. Add noodles, toss to coat, and pour out onto serving plate. Sprinkle over Cilantro.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.