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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.