Gin Fizz
From Consolidated Library of modern cooking and household recipes (1905).
Source and licence
From Consolidated Library of modern cooking and household recipes (1905), printed page 76, digitised by the Internet Archive: https://archive.org/details/bwb_P9-EBY-842_5
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 teaspoonful of powdered white sugar
- 3 dashes of lemon juice
- 1 wineglassful of Holland gin
- 1 tablespoonful of pulverized white sugar
- 3 dashes of lemon
- 1 wineglassful of Old Tom gin
- 1 egg
Method
- Into a bar-glass (medium size) put 1 teaspoonful of powdered white sugar, 3 dashes of lemon juice, 1 wineglassful of Holland gin, 1 small piece of ice.
- Fill with Apollinaris or seltzer, and stir well.
- Silver Fizz Into a large bar-glass put 1 tablespoonful of pulverized white sugar, 3 dashes of lemon or lime juice, the white of 1 egg, 1 wineglassful of Old Tom gin, 2 or 3 small lumps of ice.
- After shaking well, strain into a middle-sized barglass and fill with seltzer.
- | Golden Fizz Made exactly in the manner of silver fizz, only substituting the yolk of an ess for the white.