1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

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Thus circling the cup, band in hand, ere we drink, Let sympathy pledge us, through pleasure, through pain, That, fast as a feeling but touches one link, Her magic shall send it direct through the chain.-'.l'homas Moore.

CREAM FIZZ. 92 Into a small mixing-glass place a dessertspoonful of bar sugar, two or three barspoonfuJs of sour and a jigger of Old Tom, Plymouth, Gordon or some mild gin (Holland gin should never be used for making any kind of a fizz unless it is a special order) ; dump this mixture into a shaker containing three or four lumps of ice and about a dessertspoonful of thick cream; shake thoroughly, strain into a stem punch-glass, squeeze a 'piece of lemon peel over the top and fill the glass with cold siphon soda. Ser ve while effervescing. 93 Into a small mixing-glass pla~!l a dessertspo11n£ul of bar sugar, three barspoonfuls of sour and a jigger of mild gin. Place this in a shaker con– taining three or four lumps of ice, shake thoroughly, strain into a highball or small punch-glass, squeeze a piece of lemon peel over the top, fill up with siphon soda and serve immediately. GIN FIZZ, PLAIN.

GINGER ALE FIZZ. 94 Make the same as Plain Gin Fizz, substituting ginger ale in place of siphon seltzer. (See preceding recipe.)

GOLDEN FIZZ. 95 Add the yolk of an egg to a Plain Gin Fizz and shake thoroughly before squirting in the seltzer.