FIZZ GLASS RECIPES
PREPARATION & SERVICE Unless otherwise specified, all Fizzes are to be dry shaken (without ice) to emulsify the egg white, shaken again with ice, then strained into a chilled Fizz glass and topped with soda.
RAMOS GIN FIZZ – 44 ml / 1 1/2 oz Gin – 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Fresh lime juice – 22 ml / 3/4 oz Simple syrup* – 30 ml / 1 oz Heavy cream – White of one egg – Two drops of orange blossom water (Henry C. Ramos, Meyer’s Restaurant and adapted from MORNING GLORY FIZZ – 60 ml / 2 oz Rye Whiskey – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* – White of one egg – Absinthe rinse on glass – Four-to-five dashes of Angostura bitters over completed cocktail – Garnish with a star anise Around The World With Jigger, Beaker, and Flask by Charles H. Baker, Jr.,1939)
GOLDEN FIZZ – 60 ml / 2 oz Rye Whiskey
– 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Simple syrup* – Yolk of one egg (Harry Johnson’s New and Improved Bartender’s Manual by Harry Johnson, 1900)
DERBY FIZZ – 60 ml / 2 oz Rye Whiskey – 22 ml / 3/4 oz Fresh lemon juice – 22 ml / 3/4 oz Curaçao – White of one egg white – Orange wedge (The Fine Art of Mixing Drinks by David Embury, 1948)
PEACH BLOW FIZZ – 4–6 Strawberry halves – 44 ml / 1 1/2 oz Gin
– 15 ml / 1/2 oz Fresh lemon juice – 15 ml / 1/2 oz Simple syrup* – 15 ml / 1/2 oz Heavy cream (adapted from Modern American Drinks by George J. Kappeler, 1895)
(Harry’s ABC of Mixing Cocktails by Harry MacElhone , 1919)
* 1:1 sugar to water by volume **Raspberry syrup could be used
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