Gin Fizz
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
60
1/2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
3
to 4
dash
lemon
juice
1/2
large bar glass
ice
shaved
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
Old Tom Gin
Substitution:
gin (London Dry)
(Use a large bar glass.)
Ingredient: Old Tom Gin
What it is: GinA lightly sweetened Gin popular in 18th-century England that now is rarely available.
Stir up well with a spoon, strain it into a large sized bar glass, fill up the balance with Vichy or Selters water, mix well and serve.
Bear in mind that all drinks called Fizz's, must be drank as soon as handed out, or the natural taste of the same is lost to the customer.
