1936 The Artistry of Mixing Drinks by Frank Meier

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DUBONNET FIZZ In shaker: the juice ofone-half Orange,one glass ofDubonnet; shake slightly, strain into fizz glass, fill with Champagne and

GRENADINE GIN FIZZ In shaker: the juice of one- half Lemon, two teaspoons of Grenadine, one glass of Gin; shake well, strain into fizz glass, add Schweppes soda water or syphon and serve. or CREAM GIN FIZZ In shaker: the juice of one-half Lemon, a teaspoon each of Sugar and fresh Cream, one glass of Gin ; shake well, strain into tumbler, add Schweppes soda waterorsyphon and serve. HOLLAND GIN FIZZ In shaker: the juice of one- half Lemon, a teaspoon of Sugar, one glass of Holland Gin; shake well, strain into fizz glass, add Schweppes soda water or syphon and serve. HOFFMAN HOUSE

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serve.

FRANK'S

SPECIAL GIN FIZZ

In shaker: the juice of one-half Lemon, one-half teaspoon of Sugar, one-quarter of crushed Peach, one glass of Gin; shake well, strain into tumbler, add syphon or Schweppes soda water and serve. GIN FIZZ In shaker: the juice of one-half Lemon, a teaspoon of Sugar, one glass of Gin; shake well, strain into fizz glass, add Schweppes soda water or sy phon and serve.

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IMPERIAL FIZZ

GOLDEN FIZZ

In shaker: the juice of one- half Lemon, a teaspoon of Sugar, one-half glass of Rye or Bourbon Whiskey; shake well, strain into fizz glass, fill with Champagne and serve.

In shaker: the juice of one-half Lemon, a teaspoon of Sugar, the yolk of an Egg, one glass of Gin;shake well, strain into tumbler, add Schweppes soda water or syphon and serve.

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