1934 What Shall We Drink by Magnus Bredenbek

Fizzes

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ST.CROIX FIZZ Into shaker containing shaved ice pour two ounces of St. Croix Rum,add a half teaspoon of egg white which has been beaten, add the juice of a quarter lemon and a quarter orange, a dash of Arrack and a teaspoon of "gum." Shake thoroughly and strain into a fizz glass three quarters full of shaved ice. Fill with vichy or seltzer and drink it down. MIXING A BENEDICTINE FIZZ A ten-ounce glass with cracked or cubed ice is needed for the Benedictine Fizz. Pour into the glass two ounces of Benedictine and one ounce oflemon syrup. Fizz with stream of vichy or seltzer. MIXING A SLOE GIN FIZZ The Sloe Gin Fizz is another of the oldtime favorites and it's mixed hke this: Into a tumbler half full of ice put three dashes of lemon sjTup and add one and a half ounces of Sloe Gin, the juice squeezed from a half shce of lemon, and a slice of orange. Mix thoroughly with spoon till very cold, then strain into thin goblet and fill with vichy or seltzer. MIXING A WHISKY FIZZ For the Whisky Fizz use whatever whisky you like best, be it Bourbon, Rye, Scotch, Irish or ordinary corn whisky. MIXING A SILVER FIZZ Fill a large tumbler three-quarters full of chipped ice for the Silver Fizz. Add two and a half ounces of Sloe Gin and the partly beaten white of one egg, a teaspoonful of lemon juice and a tablespoon of Maraschino cordial. Stir thor oughly with spoon, or, if you have a strainer for mixing glasses, which can be obtained at any liquor dealer's store, shake in the glass and then strain into thin goblet. Fill with vichy or seltzer and serve at once. Here's another variation of the Silver Fizz: