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36

FIZZES.

96

MORNING GLORY FIZZ.

P lace a <lessertspoonful of sugar and the juice of one lemon i11 a rnc<l ium ·

size mixing-glass, add two dashes of absinthe, previously dissolved in a litt le

water, the white of one egg a nd a jigger of either gin or whiskey (whichever

the customer prefers). P lace a few lumps of icc in a shaker and sha ke well,

stra in into a lar ge punch-glass, fi ll with siphon seltzer a nrl se rve immediately.

97

NEW ORLEANS FIZZ.

Place two barspoonfuls of som· into a highball glass with a piece of ice

and a jigger of gin; fill or nearly fill the glass ·with siphon seltzer; then add

a heaping baI'spoonful of sugar a nd stir briskly. This beverage should be

partaken of while effervescing.

98

OLD TOM GIN FIZZ.

Make the same as Plain Gin Fizz, but remember that if the Old Tom

is a cordial Old 'rom,

~

li ttle less sugar is necessary.

99

ROYAL FIZZ.

Make the same as a Plain Gin l!'izz, but add a whole egg to the sugar

sour

a~d

gin befoi;e sha king.

100

SILVER FIZZ.

Make the !iame as a P lain Gin Fizz, with the white of a n egg added before

shaking.

101

SLOE GIN FIZZ.

Make the same as a P lain Gin Fizz, but substitute Sloe gin for the

white gin.

102

SOUTHERN FIZZ.

Another name for New Orleans Fizz. (See Recipe No. 97.)