1934 What Shall We Drink by Magnus Bredenbek

76 What Shall We Drink? Into the mixing tumbler or glass three-quarters full of shaved ice pour two and a half ounces of sweet or drygin,add the beaten and frothy white of one egg, juice of a half a lemon or lime (preferably lime), "gum" to suit taste, then shake thoroughly and strain into thin goblet, filling with stream of vichy or seltzer. Prepare by pouring into shaker with cracked ice two ounces of whisky,a half teaspoon of whipped egg white,the juice of a half lemon,a teaspoon of"gum",a dash of Bacardi rum and shake thoroughly, straining into thin tumbler half full of shaved ice. Fill with vichy or seltzer, stirring a bit, then drink. THE GLASGOW FIZZ From canny Scotland comes this Glasgow Fizz and, hoot mon!Use only Scotch Whisky! Into the iced shaker pour two ounces good old Scotch, half of a fresh egg previously well beaten, the juice of a half lemon, a tablespoon of "gum" and shake well. Pour into thin goblet half fuU of shaved ice, fill with ginger ale, stir, and drink. MIXING AN AMERICAN EAGLE FIZZ Into weU iced shaker pour the whipped white of one egg, two tablespoons of "gum," a quarter teaspoon of lemon juice, as much orange juice, a dash of Creme de Menthe (or vanilla,if you prefer),a dash of phosphate,two sqxiirts of vichy or seltzer, and shake thoroughly. Strain into thin goblet and fill with cold milk. You'll like this one. MIXING A MORNING GLORY FIZZ This is excellent after a night of festivity, when the high spirits of the night before have run low. Plenty of ice in the shaker, please, because this must be very cold to get best results. Now pour in the white of an egg partly whipped, cover with two ounces of whisky (any kind you like), add about three teaspoons of "gum," Absinthe or Noyeau (three dashes only), a half teaspoon of lime juice and as much of