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GIN FIZZ:
Juice of
1h
Lemon,
1h
tablespoon Powdered Sugar,
1
jigger Paul
Jones Four Star Gin. Shake well wich cracked ice, strain into small high–
ball glass, fill with carbonated water.
Deservedly one of Amuica's most
popular concoctions.
GOLDEN FIZZ:
Same as Gin Fizz, adding Yolk of
1
Egg.
IMPERIAL HOTEL FIZZ:
lf.i
Jamaica Rum,
%
Paul Jones or Four Roses
Whiskey, 4 dashes Lemon Juice, Juice of
1h
Lime. Shake well with cracked
ice, strain into small highball glass, .fill with carbonated water.
It takes an
expert to make it, but you couldn't spend your time better than in looking
for that expert.
MORNING GLORY FIZZ:
Juice of
1h
Lemon,
1h
tablespoon Powdered Sugar,
white of 1 Egg, 2 dashes Pernod, 1 jigger Four Roses or Paul Jones Whiskey.
Shake well with cracked ice, strain into small highball glass, fill with car–
bonated water.
A friend of mine once inse1·ted fotff of these Morning Glories
into himself with as many quick nervous mannerisms, and ardved at hi.f'
apartment at 5 :30 A. M., speaking an rmknown tongue and weai·ing a waite,.'s
a{'ron and a perfect stranger's hat. Later he claimed the language he had
used was Ancient Sanskrit,
NEW ORLEANS FIZZ:
Juice of
1h
Lemon,
1h
tablespoon Powdered Sugar,
white of 1 Egg, 1 jigger Paul Jones Four Star Gin, dash of Orange Juice,
1 tablespoon Sweet Cream. Shake well with cracked ice, strain into small
highball g ass, fill with carbonated water.
This edifying delicacy o,.iginated
at the famous old Ramos bar in New Orleans. If you shake it as the ba1·-boys
at Ramos' do
-
for ten mini;tes
-
you've got something to write home
to the folks about. But quit while you can still write
-
some way this drink
seems to take right hold.
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