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m
Elk's Fizz.
Use large size bar glass.
[This recipe, by Peter F. Sinclar, St. Paul,
Minn., won the Police Gazette bartenders' medal
for igoi.]
One-half lemon.
One dessert spoonful sugar.
One jigger rye whiskey.
One-half jigger port wine.
White of one egg.
Shake well, strain in small fizz glass; fill with
fizz same as Swiss Ess, and serve with sliced pine
apple.
Brandy Fizz.
Use large bar glass.
One-half tablespoonful fine sugar.
Three dashes lemon juice.
One wine-glass brandy.
One or two dashes of white of egg.
Three-quarters of glass fine ice.
Mix with spoon and strain into a fizz glass ; fill
up with seltzer or vichy. This must be drank imme
diately.
Gin Fizz.
Use large bar glass.
One-half tablespoonful sugar.
Three or four dashes lemon juice.
One-half glass shaved ice.
One wine-glass Old Tom gin.
Stir well with a spoon; strain into a fizz glass.
Fill up with seltzer or vichy water^ and do not fail to
drink quickly.
^
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