1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Golden Fizz.

Use large bar glass.

One ogg (yolk only). Three-quarter lablcspoonfiil sugar. Two or three dashes lemon juice. One wine-glass Old Tom gin or whiskey. Three-quarters of the glass fine ice.

Use the shaker well ; strain into a fizz glass. Fill up with seltzer or vichy; then mix with spoon, and serve to be drank at once.

Whiskey Fizz.

One-quarter tcaspoonful fine sugar. Two or three dashes lemon juice. One wine-glass whiskey. Three-quarters glass full of fine ice.

Stir up well; strain into a fizz glass; fill it with seltzer water or vichy. Serve to be drank at once.

Silver Fizz.

Use large bar glass. One-half tablespoonful of sugar. Two or three dashes lemon juice. One wine-glass Old Tom gin, dissolved well, with squirt of whiskey. One egg (white only). Glass three-quarters full shaved ice. Shake with shaker; strain in fizz glass; fill from syphon, mix with spoon, and serve quickly to be drank at once.

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