1938 The Art of Bartending and Mixing Drinks by Bud Carroll

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FIZZES AND COLLINS Fizzes ai'e the favorite beverage of many enthusiasts. Plain, they contain neither egg nor cream. With the white of egg added, they become "Silver," with the yolk "Golden," with both "Royal." Pleasing and surprising variations of the many recipes given herein may be obtained by application of the above. Other equally pleasing and different bev erages result by adding to a given recipe a dash of cor dial or syrup,such as Benedictine, Cointreau, Absinthe, Curacao,etc. Plain Fizzes are recommended by many as "eye openers for the morning after the night before."

BRANDY FIZZ

Brandy. Lemon

1 jigger Rum 1 jigger Sugar

1 dash

1 spoon

Seltzer to fill Shake well with chopped ice~ strain into goblet, fill with seltzer and serve immediately.

CREAM FIZZ

Gin

1 jigger Cream. 1 jigger Sugar

2 spoons 1 spoon

Lemon

Seltzer to fill Shake well with chopped ice, strain into goblet, fill with seltzer, and serve immediately. (N.B.—Briindy, Bacardi, Rum,Whisky, etc., may be substituted for Gin in this recipe.)

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