1934 Cocktail Bill Boothby's World Drinks and how to mix them

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 1 spoon

Lime

1 spoon Sugar Syrup

Plain Soda to fill Shake well with ice and strain into chilled goblet. Add sharp plain soda to fill and serve immediately.

BRANDY FIZZ 1^/3 jiggers Sweet-Sour

Brandy

jigger

Rum 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. 1 dash Seltzer