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Chapter IV
How To Make Fizzes
GETTING reacquainted with the good old American
Fizz family is hke returning to the days when youth never
dreamed of a thirteen-year void in the art of drinking and
the years ahead seemed to hold no shadows. Well, there are
days ahead,now,for a renewing of cordial relations with the
Fizzes, and we might as well start getting acquainted right
now! Fizzes should be drunk quickly.
MIXING A GIN FIZZ
Into a thin tumbler half fuU of shaved ice pour two
ounces of dry or sweet gin, as you wish. Add a teaspoon of
lemon juice, a tablespoon of gum and stir thoroughly. Now
fill with seltzer or vichy, stir weU with spoon and drink be
fore effervescence is lost.
MIXING A BRANDY FIZZ
Have glass prepared as above in the gin fizz and on ice
puta halfteaspoon of white ofegg. Overthis pourtwo ounces
of brandy,stir weU while addiug the juice of half a lemon and
a teaspoon full of"gum". Be sure to stir briskly,add a little
more shaved ice, fiU with vichy or seltzer and drink it down.
MIXING A GOLDEN FIZZ
That mixing glass or tumbler is needed again with its
shaved ice to make the Golden Fizz.
Pom- over the ice two and a half ounces of Claret syrup
and add a half ounce of gin, dry or sweet, but preferably
Holland gin. Now add about two teaspopns of lemon or
lime juice, preferably lime, and the yolk of one egg.
Shake thoroughly to break up and mix the egg yolk.
Strain through sieve into thin goblet and fizz with seltzer
or vichy stream.
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