1926 The Cocktail Book (new and revised edition 3rd imp)

Silvef Fizz.

Use Mixing Glass. ®NE tablespoonful sugar; three or four dashes lemon juice; one wine glass Tom gin; white of one egg. Fill glass with JLOITl > VVAAAl. ' 1 J ice, shake well, strain into fizz glass, and fill with siphon.

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Sooisesse.

Use Large Glass. ©NE pony absinthe; white of one egg, two dashes Anisette. FiU mthshaved ice. Shake very well, and fill with siphon.

St. Croix Rum Sour. Use Mixing Glass.

♦lE^ALF tablespoonful sugar; two or three li«/ dashes lemon juice; one squirt of seltzer. Dissolve well. One wine glass St. Croix rum. Fill glass with ice, stir well, and strain into sour glass. Ornament with fruit.

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