1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Gin Fizzes Silver, Golden, and Royal Fizzes 1 lemon—juice only 1 barspoon powdered sugar 1 jigger dry gin seltzer water

Mix in a bar glass, drop in several lumps of ice, cover with a shaker and shake well. Pour into a tall serving glass and fill with seltzer water. The above is the common or garden variety of gin fizz, in \vhich that old standby gin plays the principal role, and is not to be confused w^ith the celebrated Ramos gin fizz that has helped contribute to New Orleans' fame. As with other popular drinks, the gin fizz lends itself to endless variations. We have the Silver Fizz, the Golden Fizz, and the Royal Fizz—a trinity of throat-ticklers in which the addition of an egg, in its separate and col lective parts, makes the difference. A Silver Fizz is made exactly like the gin fizz given above—with the addition of the white of an egg. Shake well in a shaker, remembering that largish pieces of ice are needed whenever any part of an egg is added to a mixture. A Golden Fizz is identical with the ahove, save that the yolk only of the egg is used. A Royal Fizz requires both the yolk and white of the egg- In any of these gin fizzes it must be remembered that the fizz water is added to the drink after it has been shaken and strained into the serving glass. Forty-eight