1926 The Cocktail Book (new and revised edition 3rd imp)

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Silvef Fizz.
Use Mixing Glass.
®NE tablespoonful sugar; three or four
dashes lemon juice; one wine glass
Tom gin; white of one egg. Fill glass withJLOITl > VVAAAl. ' 1 J
ice, shake well, strain into fizz glass, and
fill with siphon.
Sooisesse.
Use Large Glass.
©NE pony absinthe; white of one egg,
two dashes Anisette. FiU mthshaved
ice. Shake very well, and fill with siphon.
St. Croix Rum Sour.
Use Mixing Glass.
♦lE^ALF tablespoonful sugar; two or three
li«/ dashes lemon juice; one squirt of
seltzer. Dissolve well. One wine glass St.
Croix rum. Fill glass with ice, stir well,
and strain into sour glass. Ornament with
fruit.
59
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