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Fizzes

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Thus circling the cup, band

in

hand, ere we

drink,

Let sympathy pledge us, through pleasure, through pain,

That, fast as a feeling but touches one link,

Her magic shall send it direct through the chain.-'.l'homas

Moore.

CREAM FIZZ.

92

Into a small mixing-glass place a dessertspoonful of bar sugar, two or

three barspoonfuJs of sour and a jigger of Old Tom, Plymouth, Gordon or

some mild gin (Holland gin should never be used for making any kind of

a fizz unless it is a special order) ; dump this mixture into a shaker containing

three or four lumps of ice and about a dessertspoonful of thick cream; shake

thoroughly, strain into a stem punch-glass, squeeze a 'piece of lemon peel

over the top and fill the glass with cold siphon soda. Ser ve while effervescing.

GIN FIZZ, PLAIN.

93

Into a small mixing-glass

pla~!l

a dessertspo11n£ul of bar sugar, three

barspoonfuls of sour and a jigger of mild gin. Place this in a shaker con–

taining three or four lumps of ice, shake thoroughly, strain into a highball

or small punch-glass, squeeze a piece of lemon peel over the top, fill up with

siphon soda and serve immediately.

GINGER ALE FIZZ.

94

Make the same as Plain Gin Fizz, substituting ginger ale in place of

siphon seltzer. (See preceding recipe.)

GOLDEN FIZZ.

95

Add the yolk of an egg to a Plain Gin Fizz and shake thoroughly before

squirting in the seltzer.