1933 Mixer's Guide

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MIXER'S GUIDE

RUM FIZZ Mixing glass.—V2 tablespoon fine sugar, juice of half lemon, one teaspoon white of egg, 2/3 glass shaved ice, one wine glass St. Croix or Santa Cruz rum. Mix well, strain into fizz glass, fill with seltzer and serve quick.

SILVER FIZZ

Use large bar glass. Three-fourths glass of finely shaved ice. One tablespoonful of fine sugar. White of 1 egg.

Three dashes of lemon juice. One wine glass of Holland gin.

Shake well and strain. Fill glass with seltzer or vichy and serve immediately, as this drink should be taken while foaming.

SLOE FIZZ Into mixing glass half full of ice put three dashes of lemon juice one-half tablespoonful of sugar, one-half wine glass of London Dry gin. Strain into a highball glass and fill with sparkling water.

SLOE GIN FIZZ

Use large bar glass. One tablespoonful of fine sugar. Juice of V2 small lemon. One wine glass of sloe gin.

Fill glass one-half full of cracked ice; balance with seltzer or vichy water. Shake well; strain into tall shell glass and serve while foaming. WHISKY FIZZ Use large bar glass. One tablespoonful of sugar.

Juice of Yi small lemon. One wine glass of whisky.

Fill glass one-half full of cracked ice; the balance with seltzer or vichy. Stir with spoon; strain into large bar glass and serve while foaming.