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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.)