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Fizzes
Fizzes are the favorite beverage of many enthusiasts. Plain, they con
tain neither egg nor cream. With white of egg added, they become
"Silver"; with yolk, "Golden"; with both, "Royal," and with cream, they
are termed "Cream."
Pleasing and surprising variations of the many recipes gpven herein may
be obtained by application of the above. Other equally pleasing and differ
ent beverages result by adding to a given recipe a dash of cordial or syrup,
such as Benedictine, Cointreau, Absinthe, Curacoa, etc., etc.
Plain Fizzes are recommended by many as "eye openers" for the
"morning after the night before."
They may be served either in goblets or low-base tumblers (10 ounce).
BRANDY FIZZ
Brandy
1^/2 jiggers Rum
1 dash
Lemon
2 spoons Sugar Syrup
2 spoons
Seltzer
to fill
Shake well with ice, strain into goblet, fill with seltzer and serve immedi
ately.
CftEAM FIZZ
Gin
jiggers Cream
2 spoons
Lemon
2 spoons Sugar Syrup
2 spoons
Seltzer
to fill
Shake well with ice, strain into goblet, fill with seltzer and serve immedi
ately. (N.B.—Brandy, Bacardi, rum, whisky, etc., may be substituted for
gin in this recipe.)
DIAMOND FIZZ
Gin
l^A jiggers Lemon
2 spoons
Sugar Syrup
2 spoons Champagne
to fill
Shake well with ice, strain into goblet, fill with champagne and serve
immediately.
FUZZY
Creme de Menthe..1 jigger Cream
% jigger
Seltzer
to fill
Shake well with ice, strain into goblet, add seltzer to fiU and serve
immediately.