1934 What Shall We Drink by Magnus Bredenbek

Fizzes 77 lemon juice. Shake weU, strain into thin goblet half full of ice, fill with vichy and seltzer and drink quickly. It will pep you up for the rest of the day. MIXING A MANHATTAN FIZZ Again have your shaker ready with ice and pour in two ounces of brandy (any kind), two ounces of Maraschino cordial, a dash of Noyeau,a half fresh egg previously beaten, and shake before straining into thin goblet. FiU with vichy or seltzer. MIXING AN OLD-FASHIONED ELKS FIZZ In that goodly brotherhood of the B.P. O. E., in "days of auld lang syne," the Elks Fizz was supreme. Here's how the newcomers of the order can mix one: Cracked ice in the shaker first, then add an ounce and a half of rye whisky, an ounce and a half of Port wine, the partly whipped white of one egg,the juice of half a lemon,a tablespoon of "gum," and shake thoroughly, straining into thin goblet or fizz glass, adding vichy or seltzer and topping with a thin sUce of lemon, orange or pineapple. And there you are! MIXING A ROYAL FIZZ In a large goblet mix by stirring thoroughly two ounces of gin (or whisky), a previously partly beaten fresh egg, the juice of a quarter lemon, two teaspoons of powdered sugar (or three teaspoons of "gum") and when thoroughly mixed, pour into another goblet one third filled with finely shaved ice. Now turn into this a stream of vichy or seltzer and stir thoroughly. Sip at brim or use straws. MIXING A GAZETTE FIZZ Named many years ago after the old London Gazette, this drink has been popular in the past in America and is likely to revive its popularity. To make one, use large goblet to receive two teaspoons of powdered sugar (or a tablespoon and a half of "gum"),and a couple of dashes of