1934 What Shall We Drink by Magnus Bredenbek

Chapter IV How To Make Fizzes

GETTING reacquainted with the good old American Fizz family is hke returning to the days when youth never dreamed of a thirteen-year void in the art of drinking and the years ahead seemed to hold no shadows. Well, there are days ahead,now,for a renewing of cordial relations with the Fizzes, and we might as well start getting acquainted right now! Fizzes should be drunk quickly. MIXING A GIN FIZZ Into a thin tumbler half fuU of shaved ice pour two ounces of dry or sweet gin, as you wish. Add a teaspoon of lemon juice, a tablespoon of gum and stir thoroughly. Now fill with seltzer or vichy, stir weU with spoon and drink be fore effervescence is lost. MIXING A BRANDY FIZZ Have glass prepared as above in the gin fizz and on ice puta halfteaspoon of white ofegg. Overthis pourtwo ounces of brandy,stir weU while addiug the juice of half a lemon and a teaspoon full of"gum". Be sure to stir briskly,add a little more shaved ice, fiU with vichy or seltzer and drink it down. MIXING A GOLDEN FIZZ That mixing glass or tumbler is needed again with its shaved ice to make the Golden Fizz. Pom- over the ice two and a half ounces of Claret syrup and add a half ounce of gin, dry or sweet, but preferably Holland gin. Now add about two teaspopns of lemon or lime juice, preferably lime, and the yolk of one egg. Shake thoroughly to break up and mix the egg yolk. Strain through sieve into thin goblet and fizz with seltzer or vichy stream. 74