1912 Hoffman House Bartender's Guide by Charley Mahoney

Buffallo Fizz.

Use large bar glass. One-half a lemon, one bar spoon powdered sugar, one jigger rye whiskey, one-half jigger sherry wine, white of one egg; shake well, strain into small fizz glass, fill with fizz, same as Swiss Ess, and serve with a slice of orange. Goblet Fizz. Quarter of a lemon maced in glass, two dashes gum syrup, one-half jigger Port wine, one-half jigger Bourbon whiskey, two dashes Jamaica rum, two dashes Maraschino, one-half jigger Rhine wine; fill glass with shaved ice, stir well, strain in goblet, fill with seltzer and serve. Southern Club Royal Gin Fizz. Use large miring glass two-thirds full shaved ice. Juice of half a lemon, or use from lemon squirt bottle same amount, use judgment, one ordinary sized drink of gin, Gordon or domestic, sugar, to taste, one whole egg, milk to suit; shake well, strain into large fizz glass; add to above two squirts orange flower water; squeeze orange peel in fizz glass and leave peel in glass; fill up with White Rock water or any good mineral water; stir well and serve while foaming. 171