1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

-I

THE NEW ORLEANS FIZZ

A drink that has given satisfaction in every state in the union where it could be had. In making this in quantities and storing it in the refrigerator you will make no error. It should be entered on the menu as a special. Start with a small "batch," say a dozen eggs. Give the yolks to the cook and put the whites in a crock with one half pound bar sugar,one pint lemon juice,one pint lime juice and one oz. orange flower water. Stir this well and keep in crock for a couple of days stirring once in a while,then bottle and it's ready for use.The lime and lemon juice will have softened the whites and it will pour freely. Make only one in a mixer at one time. Use two ounces of this, 1 oz. of pure cream and an ounce of dry gin and put on mixer with 1/3 full of ice. When you take it off it is ready for the customer. 10 oz. glass.

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