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Fizzes
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lemon juice. Shake weU, strain into thin goblet half full of
ice, fill with vichy and seltzer and drink quickly. It will pep
you up for the rest of the day.
MIXING A MANHATTAN FIZZ
Again have your shaker ready with ice and pour in two
ounces of brandy (any kind), two ounces of Maraschino
cordial, a dash of Noyeau,a half fresh egg previously beaten,
and shake before straining into thin goblet. FiU with vichy
or seltzer.
MIXING AN OLD-FASHIONED ELKS FIZZ
In that goodly brotherhood of the B.P. O. E., in "days
of auld lang syne," the Elks Fizz was supreme. Here's how
the newcomers of the order can mix one:
Cracked ice in the shaker first, then add an ounce and a
half of rye whisky, an ounce and a half of Port wine, the
partly whipped white of one egg,the juice of half a lemon,a
tablespoon of "gum," and shake thoroughly, straining into
thin goblet or fizz glass, adding vichy or seltzer and topping
with a thin sUce of lemon, orange or pineapple. And there
you are!
MIXING A ROYAL FIZZ
In a large goblet mix by stirring thoroughly two ounces of
gin (or whisky), a previously partly beaten fresh egg, the
juice of a quarter lemon, two teaspoons of powdered sugar
(or three teaspoons of "gum") and when thoroughly mixed,
pour into another goblet one third filled with finely shaved
ice. Now turn into this a stream of vichy or seltzer and stir
thoroughly. Sip at brim or use straws.
MIXING A GAZETTE FIZZ
Named many years ago after the old London Gazette,
this drink has been popular in the past in America and is
likely to revive its popularity. To make one, use large
goblet to receive two teaspoons of powdered sugar (or a
tablespoon and a half of "gum"),and a couple of dashes of