1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


grant rosette there right under the drinker's nose. Don't use a straw ; the closer the mint comes the nicer. THE MID-OCEAN HIGHBALL, which CoNTilARY to N ATIVE T1n.E Is a LEGITIMATE Fizz, BEING an ExoTic from BERMUDA Not so long ago we went to this charming island with St. Georges as a base camp. We pedalled, sailed, fished and golfed. Swam naked as Adam off small isolated islands with beaches like faintly rose-tinted granulated sugar. The Mid-Ocean Country Club had a gentleman back of mahogany who, then at least, took his art seriously. Actually he called it a "cocktail." Burt MacBride-Associate Editor of Cos– mopolitan-who flew down on the first Bermuda Clipper with Pan– American Airways and first told us about the drink, called it a "high– ball," but in spite of this odds-on risk we call it a "fizz" still. Take 1 jigger of old Tom gin, and Yz jigger each of cognac and French dry vermouth. Donate 2 dashes of orange bitters. Shake well with cracked ice, strain into a highball glass and add chilled club soda to taste. Twist on a bit of green lime peel. THE NEW ORLEANS ORIGINAL GOLDEN FIZZ This is simply the usual New Orleans Silver Fizz, only instead of using egg white the yolk of 1 egg is used; or a whole, quite small, egg. Fresh eggs are imperative, let us repeat. NEW ORLEANS FIZZ No. I, with DRY GIN & a ToucH of KIRSCHWASSER This, to our mind, is the best New Orleans Fizz of the original type. It also may be used with old Tom gin, of course. . . . Take I Yz jiggers of gin, I pony of thick cream, the white of an egg, juice of Yz lemon, I to 1Yz tsp sugar and 1 tsp kirsch. Shake hard in lots of cracked ice, strain into goblet and top off with chilled club soda, or seltzer, to t~te. ~range flower water of course is optional. We feel that where kirsch Is used that the two bouquets will neutralize each other. So omit the orange fiower water if k i,,-sch is mixed with the drink, use it when not.

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