1884 The Modern Bartenders' Guide by O. H. Byron

30

BRANDY FLIP.

1 wine-glass"Old Tom"gin. The white, only, of an egg.

Fill with ice ; shake up well; strain into a fizz glass. Fill the glass with seltzer from a syphon hnd drink im mediately.

St.Croix Rum Fizz.

Is prepai-ed same as Brandy Fizz, simply substituting rum for Brandy.

"Whisky Fizz.

i tea-spoon fine sugar. Juice of half a lemon. 1 or2dashes of the white of egg.

1 wine-glass whislcy. f glass-full offine ice. Shake well ; strain into a fizz glass ; fill it with seltzer water or Vichy. Serve.

Brandy Flip. (Large bar glass.)

i fill glass with fine ice. 1 egg beaten thoroughly.

i table-spoon sugar. 1 wine-glass brandy. Use the shaker in mixing ; strain into a fancy bar g ass , grate a little nutmeg on top ; serve.