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FI ZZES
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).
BARCELONA
Gin
IJ/^ jiggers Sherry
1 jigger
Lime
1 spoon Sugar Syrup
1 spoon
Plain Soda
to fill
Shake well with ice and strain into chilled goblet. Add sharp plain soda
to fill and serve immediately.
BRANDY FIZZ
Brandy
1^/3 jiggers Sweet-Sour
jigger
Rum
1 dash Seltzer
to fill
Shake well with ice, strain into goblet, fill with seltzer and serve immedi
ately.
CREAM FIZZ
Gin
\y2 jiggers Sweet-Sour
5^ jigger
Cream^
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
ly jiggers Sweet-Sour
jigger
Champagne
to fill
Shake well with ice, strain into goblet, fill with Champagne and serve
immediately.