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THE GENTLEMAN'S COMPANION
grant rosette there right under the drinker's nose. Don't use a straw ;
the closer the mint comes the nicer.
THE MID-OCEAN HIGHBALL, which CoNTilARY to N ATIVE
T1n.E Is a LEGITIMATE Fizz, BEING an ExoTic from BERMUDA
Not so long ago we went to this charming island with St. Georges as
a base camp. We pedalled, sailed, fished and golfed. Swam naked as
Adam off small isolated islands with beaches like faintly rose-tinted
granulated sugar. The Mid-Ocean Country Club had a gentleman
back of mahogany who, then at least, took his art seriously. Actually
he called it a "cocktail." Burt MacBride-Associate Editor of
Cos–
mopolitan-who
flew down on the first Bermuda Clipper with Pan–
American Airways and first told us about the drink, called it a "high–
ball," but in spite of this odds-on risk we call it a "fizz" still.
Take
1
jigger of old Tom gin, and
Yz
jigger each of cognac and
French dry vermouth. Donate
2
dashes of orange bitters. Shake well
with cracked ice, strain into a highball glass and add chilled club soda
to taste. Twist on a bit of green lime peel.
THE NEW ORLEANS ORIGINAL GOLDEN FIZZ
This is simply the usual New Orleans Silver Fizz, only instead of
using egg white the yolk of
1
egg is used; or a whole, quite small, egg.
Fresh eggs are imperative, let us repeat.
NEW ORLEANS FIZZ No. I, with DRY GIN
&
a ToucH of
KIRSCHWASSER
This, to our mind, is the best New Orleans Fizz of the original type.
It also may be used with old Tom gin, of course. . . . Take
I
Yz
jiggers
of gin,
I
pony of thick cream, the white of an egg, juice of
Yz
lemon,
I
to
1Yz
tsp sugar and
1
tsp
kirsch.
Shake hard
in
lots of cracked ice,
strain into goblet and top off with chilled club soda, or seltzer, to
t~te. ~range
flower water of course is optional. We feel that where
kirsch
Is used that the two bouquets will neutralize each other.
So
omit the orange fiower water if k i,,-sch is mixed with the drink, use it
when not.
. 42.