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Candor compels the admission that to absorb the native bever·
ages of New Orleans it is most advantageous to be in New Orleans
itself. Other atmospheres are vaguely hostile to the leisured formal·
ity and circumstance required both for the devising and apprecia·
tion of flips and fizzes while much of the charm of their consumption
derives from the cool of a sequestered courtyard, such as the Court
of the Two Sisters, or from a glimpse, over the shoulders of happy
customers, of the dazzling payement of Canal Street outside. The
Stork has them on tap, however, and if such added inducements to
their appreciation as gumbo file, pompano en papillot or fat fresh
shrimp right from the Louisiana bayous
~re
required, these too are
available on the Stork menu.
Generally speaking, fizzes, flips and cocktails depending for part
of their consistencies on the presence of egg, egg white or cream
seem closely related to one another and their service appropriate ·
to morning rather than to other times of the day and night when
the nature of their economy would tend to impair the appetite for
food rather than stiniulate it.
Royal Fizz:
Silver Fizz:
31: Morning
juice of half lemon
1% oz. gin
1 tsp. sugar
1
egg
Shake well and strain into highball glass
and add seltzer.
juice of half lemon
1
tsp. sugar
1%
oz.
gin
white
of
egg
Shake well and strain into highball glass.
Add seltzer.
·1
I