1933 The Home Bartender

FIZZES Mix all ingredients thoroughly (without Ice) Strain into Glass, and then fizz with Seltzer. Be sure Seltzer is extra cold. A small peel of Lc:mon may be crushed on top over drink if desired. Stir with spoon. Serve. DRY GIN FIZZ 1 jigger Dry Gin, 1 barspoon sugar, juice of ;2 a lemon, Mi;'C, Strain, and pour into glass. Then fizz with Siphon. NEW ORLEANS FIZZ 1 jigger dry gin, juice of ·% a lemon, 2 dashes orange fl.owe:r water, spoon of granulated sugar, white of one egg, 1 jigger cream, dash of lime juice, mix thoroughly, strain into lemonade glass and fizz with siphon. CLARET FIZZ 1 jigger of Claret, juice of ;2 a lemon, 1 barspoon of sugar, Ice, Mix, strain, then fizz with seltzer. ROYAL FIZZ Juice of % a Lemon, 1 spoon of sugar, 1 whole egg, 1 Jigger Imported Dry Gin. Ice and Mix extra well. Strain into glass and fill with Siphon of Seltzer. Some use Im– ported Ginger Ale. Take your choice. Serve·. SLOE GIN FIZZ Juice of % a kmon, 1 jigger of sloe gin, 1 barspoon sugar, Mix, strain, then fizz with siphon, twisted lemon peel on top. GOLDEN FIZZ 1 jigger dry gin, yolk of one egg, JUice of ~2 lemon, 1 barspoon sugar, ice, mix, strain and ~erve in Claret or Le:monade glass, then fizz with siphon. KENTUCKY FIZZ 1 jigger bourbon whiskey, 1 barspoon sugar, juice of ~2 a lemon, mix, Strain and pour into glass, then fizz with seltzer. TAVERN FIZZ • 1 jigger Holland Gin, ;2 jigger raspberry syrup, juice % lime, Mix, Strain, serve with siphon and fizz.

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