48 / 96
Gin Fizzes
Silver, Golden, and Royal Fizzes
1 lemon—juice only
1 barspoon powdered sugar
1 jigger dry gin
seltzer water
Mix in a bar glass, drop in several lumps of ice, cover with a
shaker and shake well. Pour into a tall serving glass and fill
with seltzer water.
The above is the common or garden variety of gin fizz,
in \vhich that old standby gin plays the principal role,
and is not to be confused w^ith the celebrated Ramos gin
fizz that has helped contribute to New Orleans' fame.
As with other popular drinks, the gin fizz lends itself
to endless variations. We have the Silver Fizz, the Golden
Fizz, and the Royal Fizz—a trinity of throat-ticklers in
which the addition of an egg, in its separate and col
lective parts, makes the difference.
A Silver Fizz is made exactly like the gin fizz given
above—with the addition of the white of an egg. Shake
well in a shaker, remembering that largish pieces of ice
are needed whenever any part of an egg is added to a
mixture.
A Golden Fizz is identical with the ahove, save that the
yolk only of the egg is used.
A Royal Fizz requires both the yolk and white of the
egg-
In any of these gin fizzes it must be remembered that
the fizz water is added to the drink after it has been
shaken and strained into the serving glass.
Forty-eight