1930 Swallows by Hon WM T Boothby

Fizzes Fizzes are the favorite beverage of many enthusiasts. Plain, they con tain neither egg nor cream. With white of egg added, they become "Silver"; with yolk, "Golden"; with both, "Royal," and with cream, they are termed "Cream." Pleasing and surprising variations of the many recipes gpven herein may be obtained by application of the above. Other equally pleasing and differ ent beverages result by adding to a given recipe a dash of cordial or syrup, such as Benedictine, Cointreau, Absinthe, Curacoa, etc., etc. Plain Fizzes are recommended by many as "eye openers" for the "morning after the night before." They may be served either in goblets or low-base tumblers (10 ounce).

BRANDY FIZZ

Brandy Lemon

1^/2 jiggers Rum

1 dash

2 spoons Sugar Syrup

2 spoons

Seltzer

to fill

Shake well with ice, strain into goblet, fill with seltzer and serve immedi ately.

CftEAM FIZZ

Gin

jiggers Cream

2 spoons 2 spoons

Lemon

2 spoons Sugar Syrup

Seltzer

to fill

Shake well with ice, strain into goblet, fill with seltzer and serve immedi ately. (N.B.—Brandy, Bacardi, rum, whisky, etc., may be substituted for gin in this recipe.)

DIAMOND FIZZ

Gin

l^A jiggers Lemon

2 spoons

Sugar Syrup to fill Shake well with ice, strain into goblet, fill with champagne and serve immediately. 2 spoons Champagne

FUZZY Creme de Menthe..1 jigger Cream

% jigger

Seltzer

to fill

Shake well with ice, strain into goblet, add seltzer to fiU and serve immediately.