1946 The Stock Club Bar Book by Lucius Beebe

Candor compels the admission that to absorb the native bever· ages of New Orleans it is most advantageous to be in New Orleans itself. Other atmospheres are vaguely hostile to the leisured formal· ity and circumstance required both for the devising and apprecia· tion of flips and fizzes while much of the charm of their consumption derives from the cool of a sequestered courtyard, such as the Court of the Two Sisters, or from a glimpse, over the shoulders of happy customers, of the dazzling payement of Canal Street outside. The Stork has them on tap, however, and if such added inducements to their appreciation as gumbo file, pompano en papillot or fat fresh shrimp right from the Louisiana bayous ~re required, these too are available on the Stork menu. Generally speaking, fizzes, flips and cocktails depending for part of their consistencies on the presence of egg, egg white or cream seem closely related to one another and their service appropriate · to morning rather than to other times of the day and night when the nature of their economy would tend to impair the appetite for food rather than stiniulate it.

Royal Fizz:

juice of half lemon 1% oz. gin 1 tsp. sugar 1 egg Shake well and strain into highball glass and add seltzer. juice of half lemon 1 tsp. sugar 1% oz. gin white of egg Shake well and strain into highball glass. Add seltzer. ·1 I

Silver Fizz:

31: Morning