Who hasn’t experienced it: you wake up with a hangover and first drink a strong coffee to relieve it. But that is the worst thing you can do. A counter beer is also unsuitable. What is desperately needed is a Morning Glory Fizz. We explain why this is so.
50 ml Laphroaig Quarter Cask whisky 30 ml lemon juice 20 ml sugar syrup (2:1) 10 ml Duplais Verte absinthe 1 egg white (small egg, 30 ml) 15 ml Thomas Henry soda water
Preparation: Shaken without soda, strain and shake again without ice (Dry Shake). Pour into the glass and add soda.
Note: Actually, lime juice also belongs in the fizz, as we will explain below. However, we like it better when only lemon juice is used.
Alternatively and currently preferred by us:
50 ml Laphroaig Quarter Cask whiskey 15 ml lemon juice 15 ml lime juice 20 ml sugar syrup (2:1) 10 ml Destillerie Onsen Verda Absinth 20 ml egg white 40 ml Thomas Henry soda water
Preparation: 3 ice cubes, shaken for 20 seconds (60 times), then dry shake for 10 seconds (30 times) (without soda). Add soda and pour into the highball glass.
Even David Wondrich writes that nothing is really known about the Morning Glory Fizz, except that it may have been created by Harry Johnson. [1-136]
Harry Johnson, 1882, New and Improved Bartender’s Manual, page 102 – Morning Glory Fizz. [2-102]
In any case, the recipe first appears in Harry Johnson in 1882. He gives his recipe, including how to prepare the fizz, and then notes:
“The editor recommends this drink as an excellent morning libation, by stimulating the appetite and soothing the nerves.” – “Der Herausgeber empfiehlt dieses Getränk als vorzüglichen Morgentrunk, indem es den Appetit reizt und die Nerven beruhigt.” [2-102]
Doesn’t that seem like a good excuse to keep drinking the next morning after a night of drinking? What else should one understand by nerves to be calmed in the morning? Markus Bredenbek is more explicit about this in 1934 and writes that the Morning Glory Fizz is excellent after a night of festivities when the good mood of the previous night has subsided. Of course, you can also describe a hangover in poetic terms.
Harry Johnson – New and Improved Illustrated Bartender’s Manual, after page 72, plate 7,1888. [12-72f.]
Drinking a cocktail in the morning was also often recommended. First of all, one has the impression here as well as there that this was all done just to have an excuse for drinking alcohol in the morning. But as the analysis of the cocktail has shown, this was quite justified, because it was originally considered a kind of remedy and had only a low alcohol content. Should it be similar with the Morning Glory Fizz? Is there a good reason to drink it after a night of drinking? Is it really a cure-all for a hangover? What is actually the reason for it? We will take a look at this topic.
St. Paul Daily Globe, 19. September 1886, page 16 – Poems in Cocktail. [24]
As early as 1886, the Morning Glory Fizz was one of the most popular mixed drinks. The St. Paul Daily Globe writes: “Some of the most popular drinks are … the morning glory fizz …”[24]
It is also known in Grass Valley, California. In 1886, the Capital Saloon advertised that it was available there. [25]
The causes of a hangover
Let’s get to the point: we are talking about alcohol intoxication. The body reacts to this with various symptoms. Characteristic are, for example, headache, nausea, tiredness and drowsiness. [22]
The alcohol is broken down by the enzyme alcohol dehydrogenase (ADH). Acetaldehyde is formed in the process. The acetaldehyde causes denaturation of the body’s own proteins and leads to headaches. Acetaldehyde is further broken down by the enzyme aldehyde dehydrogenases (ALDH). However, one should know that this degradation is inhibited by sugar, which is why the hangover is more severe after the excessive consumption of sweet alcoholic drinks. [3][4][22]
However, alcohol consumption also leads to a decrease in the release of the hormone vasopressin, also called antidiuretic hormone. This hormone serves to control the water balance and ensures an increased recovery of water from the primary urine. It is secreted mainly at night and ensures that one has to go to the toilet less when sleeping. Alcohol consumption is thus accompanied by increased water excretion. This leads to a lack of fluid, a dehydration, which can also cause headaches. Dehydration also manifests itself in the so-called after-thirst. This is the name given to the intense thirst that occurs as an after-effect of excessive alcohol consumption and is often accompanied by a hangover. After-thirst occurs most often in the morning after a night of drinking, because no fluid is absorbed during sleep, while diuresis, i.e. the excretion of urine by the kidneys, continues. By the way, it is a bad idea to quench your thirst with coffee, as caffeine increases blood flow to the kidneys, which can also lead to increased urine output. [3][5][8][9][10][14]
A night of drinking leads to a deficiency of B and C vitamins, potassium, magnesium and zinc. This can lead to fatigue and pain, a hangover. Also, studies have shown that a hangover is associated with low blood sugar. [14] Hypoglycaemia can reduce brain power and cause seizures, shaky hands and sweating. [11]
The educational drinker will certainly have experienced one or the other of these symptoms. So the question is: What helps against it?
The remedy
So let’s drink a Morning Glory Fizz as recommended. But wait! Why should we? Does it really help after a night of drinking? So let’s take a look at the individual ingredients to find an answer.
Soda
In simple terms, soda is water with sodium hydrogen carbonate, a sodium salt of carbonic acid. [16][17] It is therefore ideally suited to counteract dehydration. After all, you’re supposed to drink a lot after a hangover. [6]
Adlard Welby: A visit to North America, 1821, page 31. [25-31]
Moreover, the morning consumption of soda water had a long tradition. In a travelogue from 1819, Adlard Welby writes about Philadelphia: “During the hot season, mineral waters, (chiefly soda,) sometimes mixed with syrups, are drank in great abundance; — the first thing every American who can afford five cents (about threepence) takes, on rising in the morning, is a glass of soda water: many houses are open for the sale of it, and some of them are fitted up with Parisian elegance.” [25-31]
Sugar syrup
Since a hangover is often accompanied by hypoglycaemia, you should eat simple carbohydrates that can be metabolised quickly and provide energy quickly. You can eat white bread, for example, but sugar syrup is certainly no worse. [6] So this ingredient can also be seen as something useful.
Egg white
The mineral content of egg white is about 0.6%. These include mainly sulphur, sodium and potassium, but also phosphorus, magnesium, calcium and iron. In addition, it contains not only important electrolytes and trace elements, but also numerous different B vitamins. [15] Since a lack of potassium, magnesium, B vitamins and electrolytes occurs when alcohol consumption is too high, egg white is ideally suited as a remedy for a hangover.
Lemon juice and lime juice
Since the body also lacks vitamin C, some lemon or lime juice is a good morning tonic. But the juice of both can do even more, but we will come back to that later.
Absinthe
A few herbs can’t go amiss the morning after either. The main ingredients of absinthe are wormwood, aniseed and fennel. [18]
Wormwood has been a medicinal plant since ancient times. Wormwood is used, for example, to stimulate appetite, liver function or as a remedy for headaches. [19] Aniseed has an antispasmodic effect and stimulates the stomach and intestinal tract. [20] Among other things, fennel strengthens the stomach and intestines and is said to help with abdominal pain and stomach cramps. [21]
A little absinthe in a mixed drink is therefore something akin to an herbal tea and cannot be harmful.
Scotch
So let’s summarise: Soda, sugar syrup, egg whites and a touch of absinthe don’t seem so bad to fortify yourself after a night of drinking. But a whisky certainly does, doesn’t it? After all, you got the problems in the first place by drinking too much, so why drink more alcohol? Doesn’t that make the situation worse? Or is such a counter drink perhaps a good thing after all?
The answer to these questions is not so simple. It depends on the situation. In principle, it is true that additional alcohol tends to worsen the symptoms. But it all depends on what you drank the night before. Every alcoholic drink contains methanol, even if it is only a small amount. To get rid of methanol, it is broken down enzymatically into formic acid and formaldehyde. However, both are highly toxic and probably also contribute to a hangover. However, if methanol cannot be broken down and remains in the body for a long time, it is excreted in its entirety via urine and breath. To prevent the breakdown of methanol, it actually helps to drink more alcohol, or more precisely ethanol. Ethanol is preferentially broken down by the same enzymes. So if you drink ethanol in the morning, you can delay the breakdown of methanol and thus prevent even more formic acid and formaldehyde from being formed. By the way, doctors also use ethanol specifically against methanol poisoning, the principle of action is the same. [6][7] If we think back to the middle of the 19th century, we will not be surprised that at that time cheap alcohol of poor quality containing a lot of methanol – or fusel, as it is also called – was served much more often than today. So if you had too much of that, it can be really helpful to take a better quality spirit the next morning.
A. J. Campbell: American practical cyclopædia. 1872, Seite 806. [27-806]
But why should this be a Scotch of all things? An analysis from the year 1872 gives us information about this: “Dr. L. G. Miller, Inspector of Liquors for Wayne Co., Michigan, says: Out of three hundred and eighty cases of whiskey, inspected in and near Detroit, he only found two pure. He did not find a drop of pure French brandy. Of one hundred and four samples of gin, he found but twenty-nine genuine. Out of thirty-two samples of Jamaica rum he found but nine genuine. The Irish and Scotch whiskeys were pure generally. Of Port wine, the genuine article is seldom found.” [27-806]
Put simply, this means that in 1872 everything except Scotch was generally adulterated. Even 30 years later, this did not seem to be any different. Camper English reports that around 1900 the American Congress found that only two million gallons of unadulterated American whiskey had been sold and 105 million gallons of adulterated American ‘whiskey’. In response, the Pure Food and Drug Act was passed in 1906 under President Theodore Roosevelt. This consumer protection law was designed to protect against deceptive labels and claims on medicines and food products. [26-246][28]
Anything else? Enzyme activity!
So, as we’ve shown, all the ingredients in Morning Glory Fizz aren’t that bad if you’re hungover. However, there is one thing we haven’t addressed yet. Some of the ingredients not only seem to work as we have already described, but they even seem to cause the enzymatic activities that break down alcohol to be increased.
There is a recently published study on this. [22] It examined the influence of food on hangovers in connection with the activity of the enzymes alcohol dehydrogenase (ADH) and aldehyde dehydrogenases (ALDH). The interested reader may like to look at them in detail. The astonishing thing is the result. They compared the increase or decrease of the enzyme activities for different foods. However, the two must be in good proportion to each other. For example, what good is it if watermelon increases ADH activity by 67.22%, but ALDH activity decreases by 57.39%?
A few results are given here:
Lime: ADH +29,64%, ALDH +33,47%.
Lemon: ADH +47,39%, ALDH -19,59%.
Tomato: ADH +57,25%, ALDH +41,19%.
Cucumber: ADH -18,37%, ALDH +87,25%.
Pear: ADH +22,11%, ALDH +90,98%.
Coffee: ADH -42,75%, ALDH -53,44%
Egg white: ADH +25,50%, ALDH -3,47%
Cheddar Cheese: ADH +97,31, ALDH + 18,63
Interestingly, commercial products that are supposed to help against a hangover performed quite poorly with ADH -11.64% and ALDH -82.50%. By the way, cereal products and legumes are not recommended, they inhibit both activities. Coffee should be avoided.
To be fair, the measurements were made in vitro and not in vivo, so the results may not be one hundred percent transferable, but they do at least provide initial indications of how to alleviate a hangover. In the study, a mixture of 65% pear juice, 25% lime juice and 10% coconut water was chosen. Cheese, tomatoes and cucumbers are recommended.
Ephraim Chambers – Cyclopedia, page 910, London 1728. [23-910]
By the way, the positive effect of lime juice to avoid or reduce a hangover was already known in 1728. In an encyclopaedia, it says in an entry on punch: “Some, instead of Lemon-Juice, use Lime-Juice, which makes what they call Punch Royal; found less liable to affect the Head, as well as more grateful to the Stomach.”[23-910]
John Nott: The Cook’s and Confectioner’s Dictionary, 1723, #266. [29-#266]
This is also reported in a cookbook from 1723: “To make Punch-Royal. TAKE three Pints of the best Brandy, as much Spring-water, a Pint or better of the best Lime-juice, a Pound of double refin’d Sugar. This Punch is better than weaker Punch, for it does not so easily afect the head, by reason of the large Quantity of Lime-juice more than common, and it is more grateful and comfortable to the Stomach.“ [29-#266]
Thomas Short: Discourses on tea, sugar, milk, made-wines, spirits, punch, tobacco, &c. 1750, page 191. [30-191]
In 1750 Thomas Short reported the same: “Lemons in Punch make it more diuretick, help to prevent Drunkenness, and the over-heating of the Body with Sugar and Spirits; they hinder the Blood’s Rarefaction and excessive Thirst.” [30-191]
Rose’s Lime Juice was also advertised in the middle of the 20th century with the claim that studies had proven that Lime Juice was good for eliminating ‘hangovers’. [31-101]
The Saint Paul Globe. 2. July 1900, page 6, clipping. [32]
Nonetheless, even earlier this insight was not common knowledge, for even ‘the Only’ William Schmidt “is constitutionally opposed to limes for reasons about to be explained … “Limes are all right, but lime juice is deadly in its action on the stomach if taken too liberally, cutting the lining literally to shreds.”” [32]
Conclusion
As we have been able to show, Morning Glory Fizz is very much a good remedy for hangovers, especially if you have had too much fusel alcohol. The individual components alleviate the symptoms, support the body in getting back to normal or apparently even increase the alcohol-degrading enzyme activities. One must conclude: our ancestors were not that stupid, and one should take their statements seriously.
With these explanations in mind, the name of the fizz also makes sense. It refers neither to the wind, which is called morning glory in English, nor to a penile erection upon awaking. Rather, it is the splendour and glory of the morning, perhaps with a slightly ironic connotation, for with a hangover in the head, this glory is not quite so wonderful. Or it could also mean the glory of the drink itself, which is supposed to combat this hangover.
Recipe variants
Basically, all authors follow Harry Johnson’s recipe. However, little by little there are variations, which we do not want to go into in detail, as there is not necessarily any added value in them. A few examples from the early years are worth mentioning, however.
In 1884, George Winter was the first to use only lemon juice. In 1900, James C. Mahoney was the first to write “whiskey” instead of “Scotch whiskey”. In the same year, William T. Boothby thinks you can also use gin. Something completely different is the Morning Glory Fizz, as described in a book about Dr. Siegert’s Angostura Bitters in 1906. In 1914, the New Bartender’s Guide suggests an Irish whiskey. In 1922, W. Slagter takes orange juice in addition to lemon juice and orange syrup instead of sugar, but at the same time adds sherry and replaces the whiskey with cognac. In 1924, cognac is an alternative for Carlo Beltramo. He is also the first to bring nutmeg into play. Also in 1924, León Pujol & Oscar Muñez use cream.
Morning Glory Fizz is used as the basic designation. In 1909, Carlos Golfrin was the first to call it just Glory Fizz, and Victor Hugo Himmelreich was the first to use Morning Fizz in 1921. In 1953, S. S. Field called it Morning Glory.
Sources
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. ISBN 978-0-399-17261-8. New York, 2015.
Harry Johnson: New and Improved Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints of the Author in Reference to Attending Bar, and also a Large List of Mix-Drinks Together With a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc. Ab Seite 77: Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Küfer, Weinbauer, Hausfrauen etc. enthaltend practische Winke und Anweisungen für Barkeeper, vollkommen correcte Rezepte aller gemischten Getränke der gegenwärtigen Zeit, Listen sämmtlicher Bar-Artikeln und Utensilien, Regeln zur Behandlung von Liquors, Bier, Ale, Porter, Wein und Cider in Fässern sowohl als auch Flaschen, etc., etc., mit einem Anhang der Anleitung zur Erzeugung von Wein und Cider. New York, Samisch & Goldmann, 1882.
Harry Johnson: New and Improved Illustrated Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints By the Author in Reference to Attending Bar: Also a Large List of Mixed Drinks, Such as American, British, French, German, Italian, Russian, Spanish, Etc., Etc., With Illustrations, And a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc., Etc. Ab Seite 103: Neues und Verbessertes Illustriertes Handbuch für Bartender, oder: Wie man Getränke mischt, enthaltend Practische Regeln, Winke und Anweisungen über sämmtliche Bedürfnisse, gründliche Belehrung über alle Einzelheiten des Geschäfts, vollkommene und correcte Rezepte aller gemischten Getränke der Jetztzeit die in Amerika, England, Deutschland, Frankreich, Italien, Russland, Spanien und anderen Ländern beliebt sind, sowie Listen sämmtlicher Bar-Utensilien, Anweisungen zur richtigen Behandlung von Liqueuren, Weine Bier, Ale und Porter in Fässern und Flaschen. New York, Eigenverlag, 1888.
https://www.sciencedirect.com/science/article/pii/S266592711930005X?via%3Dihub Shraddha Srinivasan, Kriti Kumari Dubey & Rekha S. Singhal: Influence of food commodities on hangover based on alcohol dehydrogenase and aldehyde dehydrogenase activities. Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India. 17. September 2019.
https://archive.org/details/gri_33125011134307/page/n529/mode/2up?q=punch Ephraim Chambers: Cyclopaedia: or, an universal dictionary of arts and sciences; containing the definitions of the terms, and accounts of the things signify’d thereby, in the several arts, both liberal and mechanical, and the several sciences, human and divine: the figures, kinds, properties, productions, preparations, and uses, of things natural and artificial; the rise, progress, and state of things ecclesiastical, civil, military, and commercial: with several systems, sects, opinions, &c. among philosophers, divines, mathematicians, physicians, antiquaries, criticks, &c. The whole intended as a course of antient and modern learning, compiled from the best authors, dictionaries, journals, memoirs, transactions, ephemerides, &c. in several languages. Volume 2. London, 1782.
.https://archive.org/details/visittonorthamer00welb/page/n47/mode/2up?q=soda Adlard Welby: A visit to North America and the English settlements in Illinois, with a winter residence at Philadelphia; solely to ascertain the actual prospects of the emigrating agriculturist, mechanic, and commercial speculator. London, 1821.
Camper English: Doctors and Distillers. The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails. ISBN 9780143134923. 2022.
https://archive.org/details/americanpractica00camp/page/806/mode/2up?q=%22Dr.+L.+G.+Miller%2C+Inspector+of+Liquors%22 A. J. Campbell: American practical cyclopædia or home book of useful knowledge. A complete family guide to success in life, contributing to health, wealth, wisdom and happiness, containing the experience of those among the wisest, best and most successful men and women of every profession and pursuit. On subjects adapted to the wants and necessities of all persons, old and young, male and female. Cleveland, Ohio, 1872.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 24. Morning Glory Fizz.
( Use a large bar glass.) In all first-class barrooms it is proper to have the whites of eggs separated into an empty bottle, provid- ing you have a demand for such a drink as above, and keep them continually on ice, as by doing so, consider- able time will be saved; mix as follows: Three-quarters table-spoonful of sugar: 3 or 4 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolved well with little water; Three-quarter glass filled with fine shaved ice; 1 egg (the white only); 1 wine glass of Scotch whiskey; shake up well with a shaker; strain it into a good-sized bar glass; fill up the balance with Syphon Selters or Vichy water, and serve. The above drink must be drank as soon as prepared, so as not to lose the effect of it. The author respect- fully recommends the above drink as an excellent one for a morning beverage, which will give a good appe- tite and quiet the nerves.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 102. Morning Glory Fizz.
(Gebrauche ein grosses Glass.) In den ersten Class Geschäften ist es Regel, dass man das Eiweiss separat vom Dotter in einer dazu be- stimmten Flasche hält, welche immer kalt gestellt wer- den muss. Menge wie folgt: Dreiviertel Esslöffel voll Zucker; 3 oder 4 dashes Citronensaft; 2 oder 3 dashes Limesaft; 3 oder 4 dashes Absinth; menge dieses gut auf mit ein wenig Wasser; Dreiviertel Glass voll fein zerschlagenes Eis; Ein Eiweiss; Ein Weinglass Scotch Whiskey; schüttele dieses gut mit einem Schüttelbecher auf und siebe es in ein ziemlich grosses Glass, fülle das Glass auf mit Syphon oder Vichywasser und servire solches. Dieses Getränk muss sofort nach Bereitung getrun- ken werden, indem es sonst den Effect verlieren würde. Der Herausgeber empfiehlt dieses Getrank als vorzüg- lichen Morgentrunk, indem es den Appetit reizt und die Nerven beruhigt.
1884 George Winter: How To Mix Drinks. Seite 15. Morning Glory Fizz.
(Use large bar glass.) Half tablespoouful of sugar; Four to five dashes of lemon juice; Three to four dashes of absinthe; Dissolved well with little water; One white of egg; One wine glass of Scotch whiskey; Fill the glass with fine shaved ice; shake well; strain in fancy bar glass; fill with plain soda or syphon seltzer.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 12. Morning Glory Fizz.
3/4 tablespoonful of sugar; 3 or 4 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolved well with little water; 3/4 glass filled with fine shaved ice; 1 egg (the white only); 1 wine glass of Scotch whisky. Shake briskly with a shaker; strain it into a good-sized bar glass; fill up the balance with Seltzer or Vichy water and serve while foaming. (Use a large bar glass.)
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 29. Morning Glory Fizz.
(Large bar glass.) Fill the glass three-quarters full with fine ice. Mix 3 or 4 dashes absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1 table-spoon sugar. The white of 1 egg. A wine-glass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or Vichy water. To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 39. Morning Glory Fizz.
(Use a large bar glass.) In all first-class barrooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, and by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); 3/4 table-spoonful of sugar; 1 or 2 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 to 4 dashes of absinthe, dissolved well with a little water; 3/4 glass filled with fine shaved ice; 1 wine glass of Scotch whiskey; shake up well with a shaker; strain it into a good sized bar glass; fill up the balance with Syphon Selters or Vichy Water, and serve. The above drink must be drank as soon as pre- pared so as not to lose the effect and flavor. The author respectfully recommends the above drink as an excellent one for a morning beverage, which will give a good appetite and quiet the nerves. (See illustration, Plate No. 7.)
Harry Johnson – New and Improved Illustrated Bartender’s Manual, after page 72, plate 7,1888.
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 146. Morning Glory Fizz.
(Gebrauche ein grosses Barglas. In jedem feinem Barroom ist es Regel, dass man das Eiweiss. separat vom Dotter in einer Flasche hält, welche immer kalt gestellt werden muss. Mische wie folgt: 1 Eiweiss; 3/4 Esslöffel voll Zucker; 1 oder 2 dashes Citronensaft; 2 oder 3 dashes Limesaft; 3 oder 4 dashes Absinth; löse dieses mit ein wenig Wasser auf; 3/4 Glas feines Eis; 1 Weinglas Scotch Whiskey, schüttele dieses gut in einem Schüttelbecher auf und seihe es in ein ziemlich grosses Glas, fülle das Glas mit Syphon Selters oder Vichy Wasser und servire. Der Verfasser dieses Buches empfiehlt die- ses Getränk als einen feinen Morgentrank, da es den Appetit reizt und die Nerven beruhigt. – (Siehe Illustration, Tafel No. 7.)
Harry Johnson – New and Improved Illustrated Bartender’s Manual, after page 72, plate 7,1888.
1888 Harry Lamore: The Bartender. Seite 22. Morning Glory Fizz.
Large bar glass. Flll the glass three-quarters full with fine ice. Mix three or four dashes absinthe in a little water. Three dashes lime juice. Four or five dashes lemon juice. One tablespoon sugar. The white of one egg. A wine-glass or scotch whiskey. Shake well In a shaker and strain; fill balance of glass with seltzer or vichy water. To be drank Immediately or the effect will be lost. lt is a morning beverage, a tonic and a nerve quieter.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 51. Morning Glory Fiz.
(Use a large bar glass.) Fill the glass three-quarters full with fine ice. Mix 3 or 4 dashes Absinthe in a little water. 3 dashes Lime Juice. 4 or 5 dashes Lemon Juice. 1 table-spoon sugar. The white of 1 Egg. A wine-glass of Scotch Whiskey. Shake well in a shaker and strain; fill balance of glass with Seltzer or Vichy water. To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1895 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the juice of half a lemon, half a tablespoonful fine sugar, the white of an egg, one jigger Scotch whiskey, two dashes absinthe; shake thoroughly, strain into a fizz-glass, fill with siphon seltzer. Serve.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 54. Morning Glory Fizz.
Dissolve in a little water in a large tumbler the white of one fresh egg, the juice of half a lemon, a tablespoonful of icing sugar, twelve drops of lime-juice, and thirty drops of absinthe. Nearly fill the glass with shaved ice, add a wineglass of Scotch whisky, shake well, strain into another large tumbler, fill up balance with seltzer or Vichy water, and serve.
1899 Niels Larsen: Les Boissons Américaines. Seite 24. Glory Fizz.
[à préparar dans un grand gobelet] 1 cuiller à bouche de sucre en poudre dissous dans le jus d’un demi-citron; 1 blanc d’œuf; 2 cuillers à café d’absinthe; 1 petit verre à bordeaux de scotch whisky. Remplissez le verre aux trois quarts de glace pilée. Agitez fortement avec la timbale; remplissez avec de l’eau de Vichy et buvez de suite. Excellente boisson à prendre le matin.
1900 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the juice of half a lemon, half a tablespoonful fine sugar, the white of an egg, one jigger Scotch whiskey, two dashes absinthe; shake thoroughly, strain into a fizz-glass, fill with siphon seltzer. Serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 162. Morning Glory Fizz.
(Use a large bar glass.) In all first-class bar rooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, as, by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); 3/4 table-spoonful of sugar; 1 or 2 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolve well with a little water or selters; 3/4 glass filled with fine-shaved ice; 1 wine-glass of Scotch whiskey. Shake up well with a shaker; strain it into a good- sized bar glass; fill up the balance with syphon selters or vichy water, and serve. The above drink must be drank as soon as prepared, so as not to lose the effect and flavor. The author respectfully recommends the above drink as an excel- lent one for a morning beverage, which will give a good appetite and quiet the nerves (see illustration, plate No. 7).
Harry Johnson, 1900, New and Improved Bartender’s Manual, page 111 – Morning Glory Fizz.
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 56. Morning Glory Fizz.
Use a large bar glass. Fill glass three-fourths full of fine ice, mix three or four dashes Eagle Absinthe in a little water; then add 3 dashes lime juice. 4 or 5 dashes lemon jiuce. 1 tablespoonful powdered sugar. The white of 1 egg. 1 wine glass of whisky. Shake well in a shaker and strain, fill balance of glass with seltzer or vichy water; to be drank im- mediately. It is a morning beverage, a tonic and nerve quieter.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #54. Morning Glory Fizz.
Place a dessertspoonful of sugar and the Juice of one lemon in a medium- size mixing-glass, add two dashes of absinthe previously dissolved in a little water, the white of one egg and a jigger of either gin or whiskey (whichever the customer prefers). Place a few lumps of ice in a shaker and shake well, strain into large punch glass, fill with syphon seltzer and serve immediately.
1901 J. E. Sheridan: The complete buffet manual. Seite 32. Morning Glory Fizz.
(Use medium bar glass.) Fill the glass one-half full of shaved Ice. Mix 3 or 4 dashes Absinthe In a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1/2 teaspoonful powdered white sugar. The white of 1 egg. A wine-glass of whisky. Shake well in a shaker and strain; fill balance of glass with Seltzer, Apollinaris or Vichy water. Drink immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1902 Anonymus: Fancy Drinks. Seite 48. Morning Glory Fizz.
LARGE BAR GLASS. — 3/4 glass fine ice, mix four dashes Absinthe in water, three dashes lime juice, four dashes lemon juice, one tablespoon sugar, white of one egg, one wineglass Scotch whiskey. Shake well and strain. Fill glass with vichy or seltzer and take at once or effect will be lost.
1902 Anonymus: Fancy Drinks. Seite 48. Morning Glory Fizz.
LARGE BAR GLASS. — 3/4 glass fine ice, mix four dashes Absinthe in water, three dashes lime juice, four dashes lemon juice, one tablespoon sugar, white of one egg, one wineglass Scotch whiskey. Shake well and strain. Fill glass with vichy or seltzer and take at once or effect will be lost.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet;] 1 cuiller à bouche de sucre en poudre dissous dans le jus d’un demi-citron; 1 blanc d’œuf; 2 cuillers à café d’absinthe; 1 petit verre à bordeaux de scotch whisky. Remplissez le verre aux trois quarts de glace pilée. Agitez fortement avec la timbale; remplissez avec de l’eau de Vichy et buvez de suite. Excellente boisson à prendre le matin.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 32. Morning Glory Fizz.
(Use medium bar glass.) Fill the glass one-half full of shaved ice. Mix 3 or 4 dashes Absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1/2 teaspoonful powdered white sugar. The white of 1 egg. A wine-glass of whisky. Shake well in a shaker and strain; fill balance of glass with Seltzer, Apollinaris or Vichy water. Drink immediately or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 35. Morning Glory Fizz.
Use medium size mixing glass. Ice, 2 or 3 lumps. Sugar, 1 barspoon heaping full. Lemon, juice of 1. Absinthe, 2 dashes mixed in table- spoonful of water. Egg, white of 1. Gin or whiskey (as preferred), 1 jigger. Shake; strain in to large punch glass; fill with seltzer and serve to be drunk while effervescing.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 29. Morning Glory Fizz.
(Large bar glass.) Fill the glass three-quarters full with fine ice. Mix 3 or 4 dashes absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1 table-spoon sugar. The white of 1 egg. A wine-glass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or Vichy water. To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1905 Anonymus: Bebidas americanas. Seite 28. Glory fizz.
1 cucharada de azúcar disuelto en el zumo de medio limón, 1 clara de huevo, 2 cucharaditas de absenta, 1 copita mediana de whisky. Procédase, como ya se ha dicho para el resto.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 36. Morning Glory Fizz.
Use large bar glass full of ice. 2 or 3 dashes of gum syrup. 2 dashes of lime or lemon juice. 2 dashes curacoa. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 2 dashes of Absinthe. 1/2 jigger of brandy. 1/2 jigger of whiskey. Shake well; strain in tall thin glass; fill up with seltzer or any other water desired; this is a good bracer in the morning.
1906 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the juice of half a lemon, half a tablespoonful fine sugar, the white of an egg, one jigger Scotch whiskey, two dashes absinthe; shake thoroughly; strain into a fizz-glass, fill with siphon seltzer. Serve.
1906 George Spaulding: How to Mix Drinks. Seite 23. Morning Glory Fizz.
Use large glass. Sugar, dessertspoon. Lemon, juice of one. Absinthe, two dashes, dissolved in a little water. Egg, white of one. Gin or whiskey, one-half wine glass. Ice, a few pieces. Shake well and strain into a tall, thin glass, fill with seltzer water and drink at once.
1907 Charles Smith: Smacks and Smiles. Seite 78. Morning Glory Fizz.
Use a large bar glass. Fill the glass three-quarters full with fine ice. Mix 3 or 4 dashes absinthe in a lit- tle water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1 table-spoon sugar. The white of 1 egg. A wine-glass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or Vichy water. To be drank immediately, or the effect will be lost. It is a tonic and a nerve quieter.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 44. Morning Glory Fizz.
Juice of 1 lime Juice of 1/2 lemon 1 teaspoonful sugar White of 1 egg 100% Scotch whisky 1/2 glass cracked ice. Shake well with shaker, strain, fill glass with fizz water.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 36. Morning Glory Fizz.
Place a dessertspoonful of sugar and the juice of one lemon in a medium size mixing-glass, add two dashes of absinthe, previously dissolved in a little water, the white of one egg and a jigger of either gin or whiskey (whichever the customer prefers). Place a few lumps of ice in a shaker and shake well, strain into a large punch-glass, fill with siphon seltzer and serve immediately.
1909 Carl A. Seutter: Der Mixologist. Seite 71. Morning Glory Fizz.
Fülle ein Mischglas voll mit feinem Eis, fuge hinzu: 1/2 Eßlöffel Zucker, den Saft von einer kleinen Zitrone, 1 Eiweiß, 3 Dashes Absinthe, 1 Sherryglas Scotch-Whisky. Weiter wie bei Royal-Fizz, Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen, es übt auch feine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz
… Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz- oder High-Ball-GIas und fülle es vorsichtig auf mit Selterswasser, gib eine Scheibe Zitrone hinein und serviere das Getränk, solange es schäumt.
1909 Carlos Golfrin: Manual del Cantinero. Seite 227. Glory fizz.
Tómese: Azúcar (disuelto en el zu- mo de un limón) . . . . 2 cucharadas Claras de huevo . . . . 2 (en número) Ajenjo . . . . . . . 4 cucharaditas Whisky. . . . . . . 2 copas medianas Procédase como queda dicho.
1909 Jacob A. Didier: The Reminder. Seite 27. Morning Glory Fizz.
Use a mixing glass. The white of one egg. 1 spoonful of sugar. The juice of one lime or half lemon. 2 dashes of absinthe. 2/3 glass of fine ice. 1 drink of Scotch whiskey. Shake well, strain into a fizz glass, fill up slowly with syphon water so that the body of the drink will be kept separate from the syphon water, and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Morning Glory Fizz.
Juice of 1 lime Juice of 1/2 lemon 1 teaspoonful sugar White of 1 egg 100% Scotch whiskey 1/2 glass cracked ice. Shake well with shaker, strain, fill glass with fizz water.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 36. Morning Glory Fizz.
Use large bar glass full of ice. 2 or 3 dashes of gum syrup. 2 dashes of lime or lemon juice. 2 dashes curaçao. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 2 dashes of Absinthe. 1/2 jigger of brandy. 1/2 jigger of whiskey. Shake well; strain in tall thin glass; fill up with seltzer or any other water desired; this is a good bracer in the morning.
(Use a large bar glass.) Fill the glass three-quarters full of fine ice, Mix three or four dashes of absinthe in a little water, Three dashes of lime juice, Four or five dashes of lemon juice, One tablespoon of sugar, The white of one egg, One wine-glass of Scotch whiskey. Shake well in a shaker and strain; fill balance of glass with seltzer or vichy water. To be drank immediately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 60. Glory Fizz.
(PREPÁRASE EN UNA PONCHERA) Una cucharada de azúcar en polvo, disuelta con el jugo de un limón, una clara de huevo, dos cu- charadas pequeñas de absenta, una copita de las que se bebe el Burdeos, de scotch whisky. Llenar hasta la tercera parte de hielo picado. Agítese fuertemente; se traspasa á una copa y se le añade agua de Vichy; bébase en seguida. Excelente bebida para tomar por las mañanas.
1912 John H. Considine: The Buffet Blue Book. #135. Morning Glory Fizz.
Use large bar glass full of ice; 2 or 3 dashes of gum syrup, 2 dashes of lime or lemon juice, 2 dashes curacoa, 2 dashes Ab- bott’s Bitters, 2 dashes of absinthe, 1/2 jigger of brandy, 1/2 jigger of whiskey. Shake well, strain in tall thin glass, fill up with seltzer or any other water desired. This ls a good bracer in the morning.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet.] 1 cuiller à bouche de sucre en poudre dissous dans le jus d’un demi-citron; 1 blanc d’œuf; 2 cuillers à café d’absinthe; 1 petit verre à bordeaux de scotch whisky. Remplissez le verre aux trois quarts de glace pilée. Agitez fortement avec la timbale; remplissez avec de l’eau de Vichy et buvez de suite. Excellente boisson à prendre le matin.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 36. Morning Glory Fizz.
Place a dessertspoonful of sugar and the juice of one lemon in a medium- size mixing-glass, add two dashes of absinthe, previously dissolved in a little water, the white of one egg and a jigger of either gin or whiskey (whichever the customer prefers). Place a few lumps of ice in a shaker and shake well, strain into a large punch-glass, fill with siphon seltzer and serve immediately.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 36. Morning Glory Fizz.
(A large bar glass.) Fill the glass full of fine ice; mix 3 or 4 dashes of absinthe in a little water; 3 dashes of lime juice: 4 or 5 dashes of lemon juice; 1 tablespoon of sugar; the white of 1 egg; 1 wineglass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or vichy water. To he drank im- mediately, or the effect will he lost. It is a morning beverage, a tonic, and a nerve quieter.
1913 Carl A. Seutter: Der Mixologist. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu: 1/2 Eßlöffel Zucker, den Saft von einer kleinen Zitrone, 1 Eiweiß, 3 Dashes Absinthe, 1 Sherryglas Scotch-Whisky. Weiter wie bei Royal-Fizz. Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen, es übt auch eine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz.
Fülle ein Mischglas halbvoll mit feingeschlagenem Eis, füge hinzu: 1/2 Eßlöffel Zucker, den Saft von einer kleinen Zitrone, 1 ganzes Ei, 1 Sherryglas Old Tom-Gin. Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz- oder High-Ball-Glas und fülle es vorsichtig auf mit Selterswasser, gib eine Scheibe Zitrone hinein und serviere das Getränk, solange es schäumt.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 70. Morning Glory Fizz.
Juice of one-half a Lemon. Juice of one-half a Lime. 2 Dashes Absinthe. 1 White of Egg. 1 Jigger Scotch Whiskey. 1 Barspoonful of Sugar. Shake, strain and fill glass with Siphon.
1914 Anonymus: New Bartender’s Guide. Seite 39. Morning Glory Fizz.
Use large bar-glass. One-half full of shaved ice. White of 1 egg. One wine-glass of Irish whiskey or gin, as preferred. One teaspoonful of fine sugar. Three dashes of absinthe. Four dashes of lemon juice. Shake well; strain into tall, thin glass; fill up with carbonated water and serve immediately, as this drink should be taken while effervescing.
1914 Anonymus: The Art of Mixing Them. Seite 45. Morning Glory Fizz.
(A large bar glass.) Fill the glass 3/4 full of fine ice; mix 3 or 4 dashes of absinthe in a little water; 3 dashes of lime juice; 4 or 5 dashes of lemon juice; 1 tablespoon of sugar, the white of 1 egg; 1 wineglass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or vichy water. To be drank imme- diately, or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1914 Jacques Straub: Drinks. Seite 58. Morning Glory Fizz.
Juice of one-half a lemon. Juice of one-half a lime. 2 dashes absinthe. 1 white of egg. 1 jigger Scotch whiskey. 1 barspoonful of sugar. Shake, strain and fill glass with siphon.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 91. Morning Glory Fizz.
Juice of one lime Juice of 1/2 a lemon 1 teaspoonful of sugar White of an egg 100% Scotch Whiskey 1/2 glass of cracked ice. Shake well with shaker, strain, fill glass with fizz water.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 41. Morning Glory Fizz.
Juice of 1/2 Lime Juice 1/2 Lemon 1 teaspoonful Powdered Sugar White of 1 Egg 2 dashes Absinthe 1 drink Scotch Whiskey Made and served as directerd for plain Gin Fizz.
Seite 40. Gin Fizz.
Juice of 1/2 Lime Juice 1/2 Lemon 1 tablespoonful Powdered Sugar 1 drink Gin Shake well in a mixing glass with cracked ice, strain into fizz glass, fill up with carbonated or any sparkling water desired.
1917 Jacob A. Didier: The Reminder. Seite 27. Morning Glory Fizz.
Use a mixing glass. The white of one egg. 1 spoonful of sugar. The juice of one lime or half lemon. 2 dashes of absinthe. 2/3 glass of fine ice. 1 drink of Scotch whiskey. Shake well, strain into a fizz glass, fill up slowly with syphon water so that the body of the drink will be kept separate from the syphon water, and serve.
1920 Anonymus: Good Cheer. Seite 38. Morning Glory Fizz.
Juice of 1/2 a lemon. Juice of 1/2 a lime. 2 dashes absinthe. 1 white of egg. 1 shot Scotch whiskey. 1 barspoonful of sugar. Shake, strain and fill glass with siphon.
1920 Carl A. Seutter: Der Mixologist. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu: 1/2 Eßlöffel Zucker, den Saft von einer kleinen Zitrone, 1 Eiweiß, 3 Dashes Absinthe, 1 Sherryglas Scotch-Whisky. Weiter wie bei Royal-Fizz. Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen, es übt auch eine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz.
Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz- oder High-Ball-Glas und fülle es vorsichtig auf mit Selterswasser, gib eine Scheibe Zitrone hinein und serviere das Getränk, solange es schäumt
1920 Ferruccio Mazzon: Guida del barman mixer. Seite 86. Morning Glory Fizz.
Riempite il vostro bicchierone a 2/3 di ghiaccio sminuzzato con: 3 cucchiaini di zucchero in polvere 2 cucchiaini di succo di limone 2 cucchiaini di Absinthe 1 bianco d’uovo 1 bicchiere a madera di Whysky. Agitate tutto col vostro shaker, riempite il bicchiere con acqua di seltz e bevete su- bito.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet.] 1 cuiller à bouche de sucre en poudre dissous dans le jus d’un demi-citron; 1 blanc d’œuf; 2 cuillers à café d’absinthe; 1 petit verre à bordeaux de scotch whisky. Remplissez le verre aux trois quarts de glace pilée. Agitez fortement avec la timbale; remplissez avec de l’eau de Vichy et buvez de suite. Excellente boisson à prendre le matin.
1921 Adolphe Torelli: Guide du barman. Seite 58. Glory Fizz.
Dans shaker avec glace pilée, deux cuillères sirop de sucre, le jus d’un demi- citron, un Blanc d’œuf, un demi-verre à liqueur d’absinthe, un verre à madère scotch whisky, agiter et remplir avec eau minérale, servez dans un grand gobelet avec longues pailles.
1921 Victor Hugo Himmelreich: American Drinks. Seite 28. Morning [Fizz].
Gebe in den „Shaker” (Mischbecher) einige Stück- chen klares Eis, 2 Teelöffel Zucker, den Saft von einer halben Citrone, 1 Eiweiss, 3 Schuss Absinthe, 1 Cocktailglas Whisky, schüttle tüchtig und serviere in Fizzglas.
1922 Robert Vermeire: Cocktails. Seite 65. Morning Glory Fizz.
Fill the shaker half full of broken ice and add: The white of a fresh egg. Sugar Syrup according to taste. The juice of half a lemon or equal parts Lime and Lemon Juice. 3 dashes of Absinthe. 3/4 gill of Gin, Whisky or Brandy, as required. Shake well, strain into a tumbler, and fill up with cold Soda Water. The author recommends this drink as a nerve settler.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 104. Morning Glory Fizz.
Doet in den shaker: Eenige stukjes ijs Het wit van een Ei Het sap van een halven Citroen Het sap van een halven Sinaasappel I Pijpglaasje Sinaasappelsiroop 1 Pijpglaasje Cognac 1/2 Pijpglaasjé Absinth 1 Pijpglaasje Sherry Behandelen.als recept No. 341. Met Mineraalwater aanvullen.
Seite 101. 341. Absinth Fizz.
Doet in den shaker: Het wit van een Ei Eenige stukjes ijs 1 Pijpglaasje Absinth 1/2 Pijpglaasje Ananassiroop. Goed schudden (2 1/2 minuut). Over- schenken in tumbler, met Spuit- of Soda- water aanvullen.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 49. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of Lemon, 1 teaspoonful of Absinthe, 1 glass of Scotch Whisky. Shake well, and strain into medium-sized tumbler. Fill balance with Soda or syphon. (Recipe by Harry Johnson, of New Orleans.)
1924 A. Brehmer: Das Mixerbuch. Seite 133. Morning Glory Fizz.
Man menge in einem größeren Glase 1 Eiweiß, 3/4 Eßlöffel voll Zucker, 1—2 Spritzer Zitronensaft, 2—8 Spritzer Limesaft, 3—4 Spritzer Ab- sinth und 1 Weinglas voll Scotch Whiskey mit Eis gut durcheinander, seihe die Mischung in ein anderes Glas und fülle dieses mit Selters- oder Vichywasser.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 78. Morning Glory Fizz (Gloria de la mañana).
En la cocktelera con hielo desmenuzado, échense dos cucharaditas de azúcar impalpable, una clara de huevo, bátase bien, agréguese una cucharadita de limón, dos chorros de Ajenjo y una copa de Whisky Escocés, vuélvase a batir, sírvase co- lado en vaso mediano y complétese con agua de soda.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 56. Morning Glory Daisy.
Préparez dans le shaker à moitié rempli de glace avec un blanc d’œuf, le jus d’un demi citron, une cuillerée à thé de sirop de sucre, 1/2 dl. de gin, de whisky ou de cognac, sui- vant le goût du consommateur. Ajoutez quel- ques gouttes d’absinthe, secouez bien et servez dans un verre à vin avec une râpée de noix de muscade et des pailles. Tous les Daisies se préparent de la même façon; il n’y a que la liqueur de base qui change, ainsi que le nom.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 56. Glory Fizz.
Se prépare dans le shaker à moitié rempli de glace en morceaux: un œuf entier bien frais, un peu de sirop de sucre selon votre goût, le Jus d’un demi citron, quelques gouttes d’absinthe, 3/4 dl. de gin ou whisky ou du bon cognac vieux. — Bien mélanger et servir dans un tumbler avec du soda. Très recomman- dable aux personnes nerveuses.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 16. Morning Glori.
Jugo 1 limón. 1 Cucharadita azúcar. 1 vasito de Gordon gin. Clara de 1 huevo. 3 gotas agua de azahar. 1|2 Copita crema de leche. Sírvase como los demás fizzes.
1925 Anonymus: About Town Cocktail Book. Seite 24. Morning Glory Fizz.
1 tablespoonful fine sugar 1 portion Scotch Whisky 3 dashes Absinthe (try Aniset) White of one egg Fill glass with ice, shake well, strain into fizz glass and syphon.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu: 1/2 Eßlöffel Zucker, den Saft von einer kleinen Zitrone, 1 Eiweiß, 3 Dashes Absinthe, 1 Sherryglas Scotch-Whisky. Weiter wie bei Royal-Fizz. Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen, es übt auch eine beruhigende Wirkung auf die Nerven aus.
1926 Anonymus: The Cocktail Book. Seite 50. Morning-Glory Fizz.
Use Mixing Glass. ONE tablespoonful fine sugar; juice of half lemon; one portion Scotch whis- key; three dashes absinthe; white of one egg. Fill glass with ice, shake well, strain into fizz glass, and fill with siphon.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 63. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of Lemon, 1 teaspoonful of Absinthe, 1 glass of Scotch Whisky. Shake well, and strain into medium-sized tumbler. Fill balance with Soda or syphon. (Recipe by Harry Johnson, of New Orleans.)
1926 W. Slagter: Cocktails. Seite 139. Morning Glory Fizz.
Doet in den Shaker: Eenige stukjes ijs Het wit van een Ei Het sap van een halven Citroen of Het sap van een halven Sinaasappel 1 Pijpglaasje Sinaasappelsiroop 1 Pijpglaasje Cognac 1/2 Pijpglaasje Absinth 1 Pijpglaasje Sherry. Behandelen als recept No. 462. Met Mineraalwater aanvullen.
Seite 137. 462. Absinth Fizz.
Behandeling: Goed schudden (2 1/2 mi- nuut). Overschenken in tumbler, met Spuit- of Sodawater aanvullen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 79. Glory Fizz.
Dans un shaker avec de la glace pilée, deux cuillères de sirop de sucre, le jus d’un demi-citron, un blanc d’œuf, un demi- verre à liqueur d’Absinthe, un verre à madère de Scotch-Whisky, agiter, remplir d’eau gazeuse, ser- vir dans un gobelet en cristal avec une tranche de citron. Chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 96. Morning Glory.
Jugo de 1/2 limón. 2 gotas de ajenjo. Clara de un huevo. Vasito de whiskey Escocés. Cucharadita de azúcar. Bátase, cuélese y llénese el vaso con seltz.
1927 Anonymus: The Cocktail Book. Seite 50. Morning-Glory Fizz.
Use Mixing Glass. ONE tablespoonful fine sugar; juice of half lemon; one portion Scotch whis- key; three dashes absinthe; white of one egg. Fill glass with ice, shake well, strain into fizz glass, and fill with siphon.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 54. Morning Glory Fizz.
Dissolve in a little water in a large tumbler the white of one fresh egg, the juice of half a lemon, a tablespoonful of icing sugar, twelve drops of lime-juice, and thirty drops of absinthe. Nearly fill the glass with shaved ice, add a wineglass of Scotch whisky, shake well, strain into another large tumbler, fill up balance with seltzer or Vichy water, and serve.
1927 Harry McElhone: Barflies and Cocktails. Seite 47. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of Lemon, 1 teaspoonful of Absinthe, 1 glass of Scotch Whisky. Shake well, and strain into medium-sized tumbler. Fill balance with Soda or syphon. (Recipe by Harry Johnson, of New Orleans.)
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 97. La Splendeur Du Matin. Morning Glory Fizz.
Pour chaque personne mettre dans le gobelet à frapper une bonne cuillerée à thé de sucre en poudre, le jus d’un citron, deux traits d’absinthe délayés dans une cuillerée d’eau, un blanc d’œuf et un verre à bor- deaux de whisky ou de gin. Bonne mesure de glace. Frapper et verser dans les verres. Finir à l’eau de seltz.
1927 Paul E. Lowe: Drinks. Seite 67. Morning Glory Fizz.
Fill medium bar glass 1/2 full shaved ice. 1 level teaspoonful bar sugar. 3 dashes absinthe mixed in a little water. 4 dashes lemon juice. 3 dashes lime juice. 1 white of an egg. 1 jigger of whiskey or gin, as cus- tomer may prefer. Shake well; strain into tall, thin glass; fill up with Apollinaris, Seltzer or Vichy water and serve immediately, as this drink should be taken while ef- fervescing.
1927 Pedro Chicote: El bar americano en España. Seite 104. Morning Glory Fizz.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. La clara de un huevo fresco. 2 cucharadas de jarabe de azúcar. El jugo de un limón. 4 gotas de absinthe. 1 copita de dry gin. Agítese muy bien en la cocktelera, sírvase en un vaso grande, terminándole de llenar de soda.
1927 Piero Grandi: Cocktails. Seite 84. Morning Glory Fizz.
Un blanc d’oeuf, une cuillerée à thé de su- cre, le jus d’un citron, une cuillerée à thé d’Ab- sinthe, un verre de Scotch Whisky. Mélangez bien et versez dans un tumhler de taille moyen- ne. Remplissez avec du Soda Water ou si- phon.
1928 Pedro Chicote: Cocktails. Seite 269. Morning-Glory-Fizz.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. La clara de un huevo fresco. 2 cucharadas de jarabe de azúcar. El jugo de un limón. 4 gotas de absinthe. 1 copita de dry gin. Agítese muy bien en la cocktelera, sírvase en un vaso grande, terminándole de llenar de soda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 79. Glory Fizz.
Dans un shaker avec de la glace pilée, deux cuillères de sirop de sucre, le jus d’un demi-citron, un blanc d’œuf, un demi- verre à liqueur d’Absinthe, un verre à madère de Scotch-Whisky, agiter, remplir d’eau gazeuse, ser- vir dans un gobelet en cristal avec une tranche de citron. Chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 47. Morning Glory Fizz.
In the large bar-glass were placed three-quarters of a tablespoon of sugar, three or four dashes of lemon juice, two or three dashes of lime juice, three or four dashes of Absinthe previously dissolved with a little water and the glass was then filled three-quarters full of shaved ice and the white only of one egg. A wine-glass of Scotch whiskey was added and it was shaken and then strained into a large bar- glass and filled with syphon-soda or Vichy water and served. This drink was highly recommended by barkeepers as excellent to tone one’s system, settle the nerves and give a good appetite as a morning beverage.
1930 Anonymus: For Home Use. Seite 21. Morning Glory Fizz.
Half fill mixing glass with fine ice. 2 teaspoonfuls Syrup. 4 dashes Angostura Bitters. 4 dashes Lemon Juice. 1 white of an Egg. 1 wineglass of Whisky or Gin, as preferred. Shake well, strain into a tumbler, fill up with Apollinaris, Seltzer or Soda Water, and serve immediately, as this drink should be taken while effervescing.
1930 F. Koki: Cocktails. Morning-Glory-Fizz.
Fülle den Schüttelbecher 1/2 voll mit Eis, füge hinzu: 1/2 Esslöffel Zucker, den Saft einer kleinen Zitrone, 1 Eiweiss, 3 Dashes Absinthe, 1 Sherryglas Gordon Gin. Weiter wie bei Royal Fizz.
Royal Fizz:
Schüttle alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz- oder High-Ball-Glas und fülle es vorsichtig auf mit Sodawasser, gib eine Scheibe Zitrone hinein und servire das Getränk, solange es schäumt.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 89. Morning Glory Fizz.
Jugo de un limón. Gotas agenjo. Ulara ele un huevo. Vasito de whiskey Escocés. Cucharadita de azúcar. Bátase, cuéloso y llénese con agua mineral.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 197. Morning Glory Fizz.
The Juice of 1/2 Lemon or 1 Lime. 1/2 Tablespoonful Powdered Sugar. The White of 1 Egg. 2 Dashes Absinthe. 1 Glass Scotch Whisky. Shake well, strain into long tum- bler and fill with syphon soda water.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of Lemon, 1 teaspoonful of Absinthe, 1 glass of Scotch Whisky. Shake well, and strain into medium-sized tumbler. Fill balance with Soda or syphon. (Recipe by Harry Johnson, of New Orleans.)
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 50. Morning Glory Fizz.
Fill the shaker half full of broken ice and add: The white and yolk of a fresh egg 1 teaspoonful of sugar 1 glass of Gin Shake well, strain into a tumbler and fill up with cold soda water.
1930 Pedro Chicote: La ley mojada. Seite 289. Morning Glory-Fizz.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. La clara de un huevo fresco. 2 cucharadas de jarabe de azúcar. El jugo de un limón. 4 gotas de absinthe. 1 copita de dry gin. Agítese muy bien en la cocktelera, sírvase en un vaso grande, terminándole de llenar de soda.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 98. Morning Glory [Highball].
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 105. Morning Glory [Fizz].
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . . . . . 3 dashes Egg . . . . . . . . . . . . . white only Lemon . . . . . . . . . . . 1 spoon Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . . . to fill Shake well with ice, strain into goblet, fill with seltzer and serve im- mediately.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 208. Morning Glory Fizz.
(fizz) Juice one-half Lemon One-half spoon Sugar White of one Egg One jigger Scotch Two dashes Absinthe Shake; strain; fill from siphon
1931 Dexter Mason: Tipple and Snack. Seite 54. Morning Glory Fizz.
1 jigger of whiskey The white of one egg 1 tablespoon of simple syrup The juice of half a lemon 1 tablespoon of absinthe Shake well in a cocktail shaker, pour into the glass, and add seltzer.
1931 Dominique Migliorero: L’Art du Shaker. Seite 44. Morning Hory Fizz.
1 blanc d’œuf frais, 1 cuillerée à café de sirop de gomme, 2 gouttes d’Absinthe, le jus d’un 1/2 citron, 1 verre à liqueur de Cognac. Préparer dans le Shaker, bien agiter. Passer dans un verre ballon. Finir avec de l’eau de seltz glacée et servir.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 72. Glory Fizz.
(Prepárese en una ponchera) Una cucharada de azúcar en polvo, disuelta con el jugo de un limón, una clara de huevo, dos cucharadas pequeñas de ab- senta, una copita de las que se bebe el Burdeos, de scotch whisky. Llenar hasta la tercera parte de hielo picado. Agítese fuer- temente; se traspasa a una copa y se le añade agua de Vichy; bébase en seguida. Excelente bebida para tomar por las ma- ñanas.
1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 73. Morning Glory Fizz.
Mix together in a highball glass, half a tea- spoon of sugar, three dashes lemon juice, three dashes lime juice, three dashes Absjnthe, if obtainable, otherwise Angostura Bitters, the beaten white of one egg, a wine glass of Scotch, a lump or two of ice. Fill the tumbler with Vichy or other effervescent water, stir until cold and drink quickly. This settles the nerves and creates an appe- tite. A hearty breakfast of hot cereal and bacon, or three-minute (no more) eggs and bacon, or toast and marmalade, all with hot black coffee, completes the treatment.
1932 James A. Wiley: The Art of Mixing. Seite 27. Morning Glory Fizz.
1 white of one egg, 1 teaspoonful of sugar, 1 juice of one lemon, 1 teaspoonful of Anisette, 1 drink of Scotch Whiskey. Shake well, and strain into medium-sized glass, fill balance with soda water, or dry gingerale.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparer dans un grand gobelet.] 1 cuiller à bouche de sucre en poudre dissous dans le jus d’un demi-citron; 1 blanc d’œuf; 2 cuillers à café d’absinthe; 1 petit verre à bordeaux de scotch whisky. Remplissez le verre aux trois quarts de glace pilée. Agitez fortement avec la timbale; remplissez avec de l’eau de Vichy et buvez de suite. Excellente boisson à prendre le matin.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 17. Morning Glory Fizz.
(Large bar glass) Fill the glass three-quarters full with fine ice. Mix 3 or 4 dashes absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1 table-spoon sugar. The white of 1 egg. A wine-glass of Scotch whisky. Shake well in a shaker and strain; fill balance of glass with seltzer or Vichy water. To be drunk immediately, or the effect will be losL It is a morning beverage, a tonic and a nerve quieter.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 213. Morning Glory Fizz (1).
2 teaspoonfuls Syrup, 4 dashes Angostura Bitters, 4 dashes Lemon Juice, 1 white of Egg, 1 wineglass Whisky or Gin, as preferred. Shake well, strain into a tumber, fill up with Tansan and serve immediately as this drink should be taken while effer vescing.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 214. Morning Glory Fizz (2).
White of Egg, Teaspoonful of Sugar, Juice of 1 Lemon, Teaspoonful of Absinthe, Glass of Scotch Whisky. Shake well, and strain into medium- sized tumbler. Fill up with Tansan.
1933 Anonymus: The Bartender’s Friend. Seite 103. Morning Gory Fizz.
White of Egg Into a shaker put the white of 1 egg, Lime Juice the juice of 1 lime, 1 tablespoonful of Sugar fine sugar, and mix well together. Fill Ice the glass with ice, and add 1 jigger of Scotch Whiskey whiskey and 3 or 4 dashes of absinthe. Absinthe Shake thoroughly, strain into a fizz Seltzer Water glass, and fill with seltzer water.
1933 Anonymus: The Cocktail Book. Seite 50. Morning Glory Fizz.
Use Mixing Glass. ONE tablespoonful fine sugar; juice of half lemon; one portion Scotch whis- key; three dashes absinthe; white of one egg. Fill glass with ice, shake well, strain into fizz glass, and fill with siphon.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 36. Morning Glory Fizz.
(use large bar glass) 3/4 glass of shaved ice. Mix 3 or 4 dashes Absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice.F 1 tablespoon sugar. White of 1 egg. 1 wineglass Scotch Whiskey. Mix well in shaker and strain. Fill up glass with Seltzer or Vichy water and serve at once. This is a morning beverage, a tonic, and a nerve sedative.
1933 George A. Lurie: Here’s How. Seite 107. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . . . 3 dashes Egg . . . . . . . . . . . . . white only Lemon . . . . . . . . . . 1 spoon Sugar Syrup . . . . . . 1 spoon Seltzer . . . . . . . . . . to fill Shake well with ice, strain into goblet, fill with seltzer and serve immediately.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 44. Morning Glory Fizz.
Juice of one lime Juice of 1/2 lemon 1 teaspoonful sugar White of one egg 1 jigger Scotch whiskey 1/2 glass cracked ice Shake well, strain, and fill glass with fizz water.
1933 Harry Todd: Mixer’s Guide. Seite 67. Morning Glory Fizz.
Use large bar glass. One-half full of shaved ice. White of 1 egg. One wine glass of Irish whisky or gin, as preferred. One teaspoonful of fine sugar. Three dashes of absinthe. Four dashes of lemon juice. Shake well; strain into tall, thin glass; fill up with carbonated water and serve immediately, as this drink should be taken while effervescing.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 133. Morning Glory Fizz.
Juice of one lime Juice of half a lemon 1 teaspoonful of sugar White of one egg 100% Scotch whisky 1/2 glass of cracked ice Shake well with shaker, strain, and fill glass with fizz water.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 25. Morning Glory Fizz.
Mixing glass Juice of 1 lemon and 1 lime 1 barspoonful of sugar Ice 2 oz. Scotch whiskey 2 dashes of Absinthe White of one egg. Shake Strain into a goblet. Fill with Seltzer
1933 William Guyer: The Merry Mixer. Seite 63. Morning Glory Fizz.
Juice of 1/2 Lemon or Lime 1/2 tablespoon Powdered Sugar White of 1 egg . . . 2 dashes Absinthe Glass Golden Wedding Whiskey
1934 Anonymus: 100 Famous Cocktails. Seite 40. Morning Glory Fizz.
(Tom Collins glass) One bar-spoonful sugar Four sprigs fresh Mint, one-half pony water, press well Add one jigger Bourbon Whiskey Stir, fill glass with fine ice to frost, fruit in season, place hunch mint on top and serve with straws
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 32. Morning Glory Fizz.
(Use medium bar glass.) Fill the glass one-half full of shaved ice. Mix 3 or 4 dashes Absinthe in a little water. 3 dashes lime juice. 4 or 5 dashes lemon juice. 1/2 teaspoonful powdered white sugar. The white of 1 egg. A wine-glass of whiskv. Shake well in a shaker and strain; fill balance of glass with Seltzer, Apollinaris or Vichy water. Drink immediately or the effect will be lost. It is a morning beverage, a tonic and a nerve quieter.
1934 G. F. Steele: My New Cocktail Book. Seite 161. Morning-Glory Fizz.
1 portion Scotch Whiskey 3 dashes Absinthe juice of half a Lemon white of one Egg Gum syrup to taste Fill glass with ice, shake well; strain into fizz glass and fill with siphon.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 162. Morning Glory Fizz.
(Use a large bar glass.) In all first-class bar rooms it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, as, by doing so, considerable time will be saved; mix as follows: 1 fresh egg (the white only); 3/4 table-spoonful of sugar; 1 or 2 dashes of lemon juice; 2 or 3 dashes of lime juice; 3 or 4 dashes of absinthe, dissolve well with a little water or setters; 3/4 glass filled with fine-shaved ice; 1 wine-glass of Scotch whiskey. Shake up well with a shaker; strain it into a good- sized bar glass; fill up the balance with syphon selters or vichy water, and serve. The above drink must be drank as soon as prepared, so as not to lose the effect and fiavor. The author respectfully recommends the above drink as an excel lent one for a morning beverage, which will give a good appetite and quiet the nerves (see illustration, plate No. 7).
Harry Johnson, 1934, New and Improved Bartender’s Manual, page 111 – Morning Glory Fizz.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 28. Morning Glory Fizz.
Juice of one-half lemon. One spoon sugar. White of one egg. One jigger Scotch whiskey. Two dashes Absinthe. Shake well, strain and fill with siphon.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 46. Morning Glory Fizz.
Juice of 1/2 Lemon, 1/2 tablespoon Powdered Sugar, white of 1 Egg, 2 dashes Pernod, 1 jigger Four Roses or Paul Jones Whiskey. Shake well with cracked ice, strain into small highball glass, fill with car- bonated water. A friend of mine once inserted four of these Morning Glories into himself with as many quick nervous mannerisms, and arrived at his apartment at 5 :30 A. M., speaking an unknown tongue and wearing a waiter’s apron and a perfect stranger’s hat. Later he claimed the language he had used was Ancient Sanskrit.
1934 Jean Robert Meyer: Bottoms Up. Seite 8. Morning Glory Fizz.
Juice of 1/2 Lemon or Lime 1/2 tablespoonful Powdered Sugar White of 1 egg – 2 dashes of Absinthe if desired. Glass Rye or Scotch.
1934 Magnus Bredenbek: What Shall We Drink. Seite 76. Morning Glory Fizz.
This is excellent after a night of festivity, when the high spirits of the night before have run low. Plenty of ice in the shaker, please, because this must be very cold to get best results. Now pour in the white of an egg partly whipped, cover with two ounces of whisky (any kind you like), add about three teaspoons of “gum,” Absinthe or Noyeau (three dashes only), a half teaspoon of lime juice and as much of lemon juice. Shake well, strain into thin goblet half full of ice, fill with vichy and seltzer and drink quickly. It will pep you up for the rest of the day.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 241. Morning Glory Fizz.
Juice of 1/2 Lime Juice of 1/2 Lemon 1 Teaspoonful Powdered Sugar White of 1 Egg 2 Dashes Absinthe 1 Drink Scotch Whiskey Shake well with cracked ice, strain into a glass and fill up with Carbonated Water or any Sparkling Water desired. Use glass number 12
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 203. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . 3 dashes Egg . . . . . . . . . . . . . white only Sweet-Sour . . . . s spoons . Seltzer . . . . . . . . . . to fill Shake well with ice, strain into goblet, fill with seltzer and serve im- mediately.
1935 Adrian: Cocktail Fashions of 1936. Seite 90. Morning Glory Fizz.
Juice of 1/2 lemon. Juice of 1/2 lime. 2 clashes absinthe. 1 white of egg. 1 shot Scotch whiskey. 1 barspoonful of sugar. Shake, strain and fill glass with siphon.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 84. Morning Glory Fizz.
Juice one-half Lemon One-half spoon Sugar White of one Egg One jigger Scotch Two dashes Absinthe Shake; strain; fill from chilled siphon
1935 Anonymus: The Art of Mixing Drinks. Seite 70. Morning Glory Fizz.
Mix 4 dashes Absinthe in a little water 3 Dashes lime juice 4 Dashes lemon juice 1/2 Teaspoonful powdered sugar The white of one egg 1 Jigger of whisky This is an excellent morning beverage, a wonderful tonic and nerve quieter.
1935 Leo Cotton: Old Mr. Boston. Seite 88. Morning Glory Fizz.
Juice of 1/2 Lemon or 1 Lime 1/2 Tablespoonful Powdered Su- gar White of one Egg 2 Dashes Absinthe 1 Jigger Scotch Whiskey Shake well with cracked ice and strain into 10 oz. glass and fill with Seltzer water.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 182. Morning Glory Fizz.
1 Barspoon Sugar 1 Barspoon Lemon Juice 3 ds. Absinthe 1 Scotch Whisky balance Soda Water
1936 Bill Edwards: Drinks. Seite 85. Morning Glory Fizz.
1 glass Scotch Whisky The Juice of 1/2 Lemon or 1 Lime 1/2 tablespoonful powdered Sugar The white of 1 Egg 2 dashes Absinthe. Shake well, strain into long tumbler and fill with syphon soda water.
1936 Elvezio Grassi: 1000 Misture. Seite 176. Morning Glory Fizz.
Agitare nel shaker con ghiac- cio: 1 bianco d’uovo 1 cucchiaio zucchero. Poi aggiungere: 1 cucchiaino Succo limone 3 spruzzi Succo di Cedro 4 spruzzi Absinthe r bicchiere da vermouth di Whisky. Pezzetti di ghiac- cio. Agitate bene, versate in un grande ballon e riempite di seltz o acqua minerale. Servite con pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 177. Morning Glory Fizz.
1 glass Scotch whisky 1 teaspoon lemon juice 1/2 teaspoon absinthe 1 teaspoon sugar 1 teaspoon lime juice 1 egg white Shake with cracked ice, strain into a highball glass, and add sparkling water.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 60. Morning Glory Fizz.
In shaker: the juice of one- half Lemon, a teaspoon of Su- gar, half white of Egg, two dashes of Anis “Pernod fils”, one glass of Scotch Whisky; shake well, strain into tumbler, add Schweppes soda water or syphon and serve.
1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 16. Morning Glory Fizz.
Juice 1/2 lemon 1 teaspoon powdered sugar White of 1 egg 1/2 ounce absinthe substitute 1 jigger rye whiskey Add cracked ice, shake and strain into a highball glass. Fill from Sparklet Syphon. This has long been a favorite the morning after. Scotch whiskey is often used in this drink.
1937 John R. Iverson: Liquid Gems. Seite 83. Morning Glory Fizz.
Shaker — ice 1 oz. Brandy 3/4 oz. Whiskey (Bourbon) Two dashes simple syrup Two dashes lemon juice Two dashes Curacao White of one egg Add a little Soda Shake, strain and serve in large fizz glass. No decoration. Observations One of the few fizzes without Gin as a base. A particularly tasty one, too.
1937 R. de Fleury: 1800 – And All That. Seite 182. Morning Glory Fizz.
Juice of 1/2 Lemon Juice of 1/2 Lime 2 Dashes Absinthe White of an Egg 1 Oz. Scotch Whisky 1 Barspoonful Sugar. Shake well and strain. Fill up with Soda Water.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 146. Morning Glory Fizz.
Jugo do un limón. Gotas ajenjo. Clara de un huevo. Vasito de whiskey WHITE LABEL. Cucharadita de azúcar. Bátase, cuélese y llénese con agua mineral SAN AGUSTIN.
1938 Bud Caroll: Popular Drinks of Today. Seite 25. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 jigger Sugar . . . . . . . .1 spoon Egg . . . . . . . . . . . . . white only Absinthe . . . . . 2 dashes . Lemon . . . . . . . 1 jigger Shake well with chopped ice, strain into goblet, fill with seltzer and serve immediately.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 175. Morning Glory Fizz.
Juice of 1/2 Lemon 1/2 spoon Sugar White of one Egg 1 jigger Scotch Whisky 2 dashes Absinthe Shake well Strain into Fizz Glass Fill with Seltzer
1938 Jean Lupoiu: Cocktails. Seite 102. Morning Glory Fizz.
Dans le shaker: Le jus d’un demi citron, la moitié d’un blanc d’œuf, 2 jets de Pernod Fils, 1 verre de White Label Whisky. Agiter et servir en complétant avec du Perrier.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 90. Morning Glory-Fizz.
1 Eiweiß, 3 Eßlöffel Zitronensirup, 3 Eßlöffel Zitronensaft, 1 Mignonglas Sherry, 1 Mignonglas Whisky, 1 Mignonglas Absinth und 3 Eßlöffel feingeschabtes Eis in den Schüttelbecher geben, 2 Minuten tüchtig schütteln, in ein Servierglas seihen und mit Selters auffüllen.
1938 Robert Vermeire: L’art du cocktail. Seite 71. Morning Glory Fizz.
Au shaker: Un blanc d’œuf frais. Sirop de sucre selon goût. Le jus d’un demi-citron ou quantités égales de jus de citron et de limon. 3 traits d’absinthe. 1 verre et demi à cocktail de gin, rhum, fine, etc., au choix. Frapper. Passer dans le tumbler et ajouter eau gazeuse. A recommander pour « calmer les nerfs ».
1940 Anonymus: Professional Mixing Guide. Seite 42. Morning Glory Fizz.
Juice 1/2 Lime, 1 pony Angostura Bitters, 1/2 oz Absinthe substitute, 1 1/2 oz Whiskey, white of 1 Egg, 1/2 teaspoonful fine granulated Sugar. Shake well with ice, strain into an 8oz highball glass, fill with carbon- ated water and stir slightly. The whiskey used in this drink should be the same kind as the patron had the night before, because this is pri- marily a morning drink. (In horse- and-buggy days the Morning Glory Fizz was a very popular “hair of the dog that bit you”. A good standby.)
1940 Charles: The Cocktail Book. Seite 113. Morning Glory Fizz.
1/2 teaspoonful of sugar syrup, The juice of half a lemon, The white of an egg, 2 dashes of absinthe, 3/4 gill of Scotch whisky.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 241. Morning Glory Fizz.
Juice of 1/2 Lime Juice of 1/2 Lemon 1 Teaspoonful Powdered Sugar White of 1 Egg 2 Dashes Absinthe 1 Drink Scotch Whiskey Shake well with cracked ice, strain into a glass and fill up with Carbonated Water or any Sparkling Water desired. Use glass number 12
1940 Pedro Talavera: Los secretos del cocktail. Seite 151. Morning Glory Fizz.
En la cocktelera, unos pe- dacitos de hielo. 1 yema de huevo. 1 cucharadita de azúcar. 6 gotas de jugo de limón. 6 ídem de Absenta. 2 cortezas de limón. 1 copa de W!hisky Pandy. Agítese bien y se pasa al vaso núm. 10, llenándose de Agua de Borines.
1943 Oscar Haimo: Cocktail Digest. Seite 41. Morning Glory Fizz.
1 1/2 oz. Scotch 1 tsp. Powdered Sugar White of Egg 1/2 tsp. Sugar Shake and strain in highball glass Top with seltzer.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 94. Morning Glory Fizz.
Juice of 1 Lemon 1 teaspoon Fine Granulated Sugar 1 jigger Scotch or Brandy, Bour- bon or Rye 1 White of Egg 1/2 ounce Absinthe Substitute 5 dashes Angostura Bitters Shake well with cracked ice and strain into Highball glass with 1 ice cube. Fill with Soda Water.
1944 Nick Thomas: Bartender’s Friend. Morning Glory Fizz.
Juice of 1/2 Lemon Shake well with Ice. 1 Teaspoonful Sugar Strain into 10-oz. glass. 1 Egg White Fill with Soda. 2 Dashes Anisette 1 oz. Scotch Whiskey
1944 Oscar Haimo: Cocktail Digest. Seite 50. Morning Glory Fizz.
1 1⁄2 oz. Scotch 1 tsp. Powdered Sugar White of Egg Shake and strain in highball glass with 1 cube Ice Top with Sparkling Canada Dry Water.
1945 George Gardner: How to be a bartender. Seite 35. Morning Glory Fizz.
Use medium size mixing glass. Ice, 2 or 3 lumps. Sugar, 1 barspoon heaping full. Lemon, juice of 1. Absinthe, 2 dashes mixed in table spoonful of water. Egg, white of 1. Gin or whiskey (as preferred), 1 jigger. Shake; strain into large punch glass; fill with seltzer and serve to be drunk while effervescing.
1946 Bill Kelly: The Roving Bartender. Seite 37. Morning Glory Fizz.
White of 1 egg 2 dashes absinthe 1 dash angostura 1/2 spoon bar sugar 1 oz. whiskey Shake and strain into 9 oz. glass. Fizz with seltzer.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 27. Morning Glory Fizz.
1 1/2 oz. Scotch 1 tsp. powdered sugar white of egg 1/2 tsp. sugar Shake and strain in highball glass. Top with seltzer.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 55. Morning Glory Fizz.
1 1/2 oz Scotch 1 tsp. Powdered Sugar White of Egg Shake and strain in highball glass with 1 cube Ice Top with Sparkling Canada Dry Water.
1947 A. Vermeys: Cocktails. Seite 63. Morning Glory Fizz (La Splendeur du Matin).
(Shaker) Jus d’un demi citron; 1/2 blanc d’œuf; 2 traits de Pernod; 1 verre de Whisky ou Gin. Com- pléter avec eau de Selz.
1947 Pedro Chicote: Cocktails mundiales. Seite 276. Morning-Glory-Fizz.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. La clara de un huevo fresco. Dos cucharadas de jarabe de azúcar. El jugo de un limón. 4 gotas de absinthe. Una copita de dry gin. Agítese muy bien en la cocktelera y sírvase en un vaso grande, terminándole de llenar de soda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 79. Glory-Fizz.
Dans un shaker avec de la glace pilée, deux cuillères de sirop de sucre, le jus d’un demi-citron, un blanc d’œuf, un demi- verre à liqueur d’Absinthe, un verre à madère de Scotch-Whisky, agiter, remplir d’eau gazeuse, ser- vir dans un gobelet en cristal avec une tranche de citron Chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 285. Morning Glory Fizz.
2 teaspoonfuls Sugar Syrup Juice of 1/2 Lime Juice of 1/2 Lemon 1 Egg White 1 pony Absinthe 1 jigger Scotch Prepare and serve same as Silver Fizz. Supposed to be a grand picker-upper for the morn- ing after. Johnson says it “will give a good appetite and quiet the nerves.”
Seite 283. Silver Fizz.
Frappe 1 egg white with the other in gredients constituting the Sour base. Otherwise the same as the Gin Fizz.
Seite 283. Gin Fizz.
1 tables-poonful Sugar Syrup Juice of 1 medium-sized Lemon 1/2 jiggers Gin Shake vigorously with crushed ice for several minutes and strain into pre-chilled 8-ounce glass. Fizz up with siphon of charged water, stirring continuously as water is added. In this and practically all other Fizzes, lime juice or a combination of lime and lemon juice may be used in place of the lemon.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 58. Morning Glory Fizz.
Juice of one lime Juice of 1/2 lemon 1 teaspoonful sugar White of one egg 1 jigger Scotch whiskey 1/2 glass cracked ice Shake well, strain, and fill glass with fizz water.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 413. Morning Glory Fizz.
Jugo de un limón. Gotas de Ajenjo. Clara de un huevo. Vasito de whisky escocés. Cueharadita de azúcar. Hielo. Bátase, cuélese y llénese el vaso con agua mi- neral.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 413. Morning Glory Fizz.
Jugo de medio limón. Gotas de agua de azahar. Cucharadita de azúcar. Vasito de crema de leche. Vasito de ginebra seca. Clara de un huevo. Hielo, bátase, cuélese y sírvase llenándose el vaso con agua mineral.
1948 Jean Lupoiu: Cocktails. Seite 77. Morning Glory Fizz.
Dans le shaker: Le jus d’un demi-citron, la moitié d’un blanc d’œuf, 2 jets de Pernod Fils, 1 verre de White Label Whisky. Agiter et servir en complétant avec du Perrier.
1948 Trader Vic: Bartender’s Guide. Seite 306. Morning Glory Fizz.
2 oz. scotch or bourbon, 1 egg white as preferred 1 tsp. powdered sugar 2 dashes Pernod Juice 1/2 lemon . Juice 1/2 lime Shake with lots of cracked ice; strain into large chilled gob- let; fill with seltzer.
1949 Emile Bauwens: Livre de Cocktails. Seite 98. Morning Glory Fizz.
1 Cuiller Sucre en Poudre – Jus 1/2 Citron – 1 Blanc d’Œuf – 2 Traits Absinthe – 1 Verre Gordon’s Gin – Frapper au shaker et passer dans un verre à fizz; avant de servir, ajouter de l’eau gazeuse.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 401. Morning-Glory-Fizz.
1 Eiweiss, 2 Barlöffel Zucker, 1 Barlöffel Anisette, den Saft von 1 Zitrone, 1 Glas Whisky. Sehr gut schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 81. Morning Glory Fizz.
1/2 Gläschen Absinth, mit etwas Wasser vermischt, 3 Schuß Zitronensaft, 1 Teelöffel Staubzucker, 1 Eiweiß, 1/2 Gläschen Whisky. Gut durchschütteln, serviere nach der gewohnten Art. Dieses Getränk ist nach einer Nacht reichlichen Alkoholgenusses besonders zu empfehlen. Es wirkt wunderbar stärkend und nerven- beruhigend.
1950 Julio Cesar Clave: El Barman Pratico. Morning Glory Fizz.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 152. Morning Glory Fizz.
2 oz. Scotch or Bourbon 1 Egg White 2 dashes Pernod 1 tsp. Powdered Sugar Juice 1/2 Lime Juice 1/2 Lemon Shake with lots of cracked ice and strain. Fill with seltzer. Excellent to combat dillyfiddles, megrims, mental mists, swamp lumbago, and ear itch.
Juice 1/2 lemon 1/2 teaspoon sugar White 1 egg 2 dashes absinthe 1 jigger Dewar’s Scotch whisky Ice Shake. Strain into fizz or 8-oz. highball with club soda.
1952 Anonymus: Cocktails. Seite 111. Morning Glory Fizz.
Dans le shaker: Le jus d’un demi-citron, Une cuiller à café de sucre, 1/2 blanc d’œuf, Deux traits d’anis Pernod Fils, Un verre de scotch whisky, Bien frapper, passer dans un tumbler, ter- miner avec du Schweppes soda ou du siphon et servir.
1952 Charles: The Cocktail Bar. Seite 113. Morning Glory Fizz.
1/2 teaspoonful of sugar syrup, The juice of half a lemon, The white of an egg, 2 dashes of absinthe, 3/4 gill of Scotch whisky.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Morning Glory Fizz.
1 white of egg 1 teaspoon of sugar 1 juice of lemon 1 glass of Scotch whisky 1 teaspoon of oxygene Shake well and pour into large glass, fill to top with soda.
1953 Anonymus: Manual del bar. Seite 280. Morning Glory Fizz.
. El Jugo de medio Limón. . 2 cucharaditas de Azúcar Im- Batido palpable. Servido en un vaso de 2 golpes de Pernod. 200 gramos. 1 Clara de Huevo. . 50gramos de Whisky Escocés.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 288. Morning Glory Fizz.
2 teaspoonfuls Sugar Syrup Juice of 1/2 Lime Juice of 1/2 Lemon 1 Egg White 1 pony Absinthe 1 jigger Scotch Prepare and serve same as Silver Fizz. Supposed to be a grand picker-upper for the morning after. Johnson says it “will give a good appetite and quiet the nerves.”
Seite 286. Silver Fizz.
Frappé 1 egg white with the other in gredients con- stituting the Sour base. Otherwise the same as the Gin Fizz.
Seite 286. Gin Fizz.
1 tables-poonful Sugar Syrup Juice of 1 medium-sized Lemon 1 1/2 jiggers Gin Shake vigorously with crushed ice for several minutes and strain into pre-chilled 8-ounce glass. Fizz up with siphon of charged water, stirring continuously as water is added. In this and practically all other Fizzes, lime juice or a combination of lime and lemon juice may be used in place of the lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 103. Morning Glory Fizz.
Juice 1/2 Lemon or 1 Lime 1 Teaspoon Powdered Sugar White of 1 Egg 1/2 Teaspoon Absinthe Substitute 2 oz. Scotch Whiskey Shake well with cracked Ice and strain into 8 oz. Highball glass. Fill with Carbonated Water.
1953 S. S. Field: The American Drinking Book. Seite 232. Morning Glory.
Juice of 1/2 lemon, 1 teaspoon of sugar, white of 1 egg, 2 dashes of Pernod, 1 jigger of Whiskey. Shake with cracked ice until the tinkle of the ice becomes a soft purr. Strain and fill with soda.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 84. Morning-Glory Fizz.
Robert H. Loeb, Jr. – Nip Ahoy. Page 84. Morning-Glory Fizz.
1955 Jean Lupoiu: Cocktails. Seite 84. Morning Glory Fizz.
Dans le shaker: Le jus d’un demi-citron, la moitié d’un blanc d’oeuf, 2 jets de Pernod Fils, 1 verre de Long John. Agiter et servir en complétant avec du Schweppes Soda Water.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 116. Morning Glory Fizz.
2 Jiggers Scotch Whisky 2 Dashes Pernod 1 Egg White 1 Teaspoon Powdered Sugar Juice of 1/2 Lemon Juice of 1/2 Lime Shake well with ice and strain into glass. Fill up with Soda Water.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 131. Morning Glory Fiz.
Shaker, glace 1 verre Scotch Whisky 2 traits Pernod Jus 3/4 citron 1 cuill. à thé sucre 1 blanc d’œuf Bien frapper au shaker et passer dans verre à fizz. Soda, Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 121. Morning Glory Fizz.
2 ounces Scotch whisky Juice of 1⁄2 lemon 1 teaspoon sugar 1 teaspoon Pernod . Seltzer Shake with cracked ice, strain into 8-ounce glass, fill with seltzer.
1959 Anonymus: Manual de Cocteleria. Morning Glory Fizz.
Una cucharadita de azúcar 1/4 onza de jugo de limón 1 1/2 onza de Whisky Scotch Gotas de ajenjo Una clara de huevo Batido a mano y en copa de 8 onzas con soda.
1960 Anonymus: Recetas para cocteles. Seite 44. Morning Glory Fizz.
Una cucharadita de azúcar 1/4 onza de jugo de limón 1 1/2 onza de Whiskey Scotch Gotas de ajenjo Una clara de huevo Batido a mano y en copa de de 8 onzas con soda.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 78. Morning glory fizz.
1 verre de Whisky 1/2 jus de citron 1/2 blanc d’œuf 2 traits de Pernod Eau gazeuse
1964 Anonymus: Manual del bar. Seite 282. Morning Glory Fizz.
. El jugo de medio limón. . 2 cucharaditas de azúcar im- Batido. palpable. Servido en un vaso de 2 golpes de Pernod. 200 gramos. 1 clara de huevo. . 50 gramos de Whisky Escocés.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 110. Morning Glory Fizz.
4/5 Vat 69 Whisky 1/5 Zitronensaft 1 TL Zuckersirup 1 TL Pernod 3 dashes Marie Brizard Anisette verfahren, wie im Grundrezept angegeben
1965 Harry Schraemli: Manuel du bar. Seite 439. Morning Glory Fizz.
1 blanc d’œuf, 2 cuillères à bar de sucre, 1 cuillère à bar anisette, le jus d’un citron, 1 verre whisky. Très bien agiter.
1965 Robert London & Anne London: Cocktails and snacks. Seite 84. Morning Glory Fizz.
1 1/2 ounces Scotch or bourbon 1 egg white Juice of 1 lemon 2 dashes Pernod 1 teaspoon fine grain sugar Shake with cracked ice. Strain into glass. Add ice cube and soda.
1966 Harry Schraemli: Le roi du bar. Seite 126. Morning Glory Fizz.
Shaker. 1 blanc d’œuf, 2 cb de sucre, 1 cb anisette, 1 jus de citron, 1 whisky.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 56. Morning Glory Fizz.
1 1/2 oz. Scotch, White of Egg, 1 tsp. Powdered Sugar Shake with Ice and Strain into Highball glass with 1 cube of ice. Fill with Canada Dry Club Soda.
1968 Anonymus: The Dieter’s Drink Book. Seite 39. Morning Glory Fizz.
1 1/2 oz. Scotch, 86 proof 3 dashes Pernod 1 tbs. lemon juice 1 tsp. powdered sugar 1 egg white Shake ingredients vigorously with cracked ice. Strain into highball glass. Add ice cubes. Fill with chilled club soda. Add lemon twist.
1971 Anonymus: Tropical Recipes. Standard Recipes. Morning Glory Fizz.
(Shake) Stem Glass, 8 oz. Chill Mixing Glass, Fine Ice 1 Jigger Lemon Juice 1⁄2 ” Angostura Bitters 1⁄2 ” Absinthe substitute 1 ” Simple Syrup or 1 Barspoon sugar 1 Jigger Whiskey White of 1 Egg Shake and strain Fill with Seltzer
1972 Leo Cotton: Old Mr. Boston. Seite 66. Morning Glory Fizz.
Juice 1/2 Lemon or 1 Lime 1 Teaspoon Powdered Sugar White of 1 Egg 1/2 Teaspoon Absinthe Substitute 2 oz. Old Mr. Boston Scotch Whisky Shake well with cracked ice and strain into 8 oz. highball glass. Fill with carbonated water and stir.
2 ounces scotch or Bourbon 2 dashes Pernod 1 egg white 1 teaspoon bar sugar Juice of 1/2 lemon Juice of 1/2 lime Club soda Shake all ingredients except soda with ice cubes. Strain into chilled large goblet. Fill glass with soda.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 56. Morning Glory Fizz.
1 1/2 oz. Scotch, White of Egg, 1 tsp. Powdered Sugar. Shake with Ice and Strain into Highball glass with 1 cube of Ice. Fill with Canada Dry Club Soda.
1976 Anonymus: International Guide to Drinks. Seite 81. Morning Glory Fizz.
Juice of one lemon Large measure of whisky Dash anisette White of egg Teaspoon sugar Shake and strain Top up with soda water
1976 Brian F. Rea: Brian’s Booze Guide. Seite 66. Morning Glory Fizz.
Blend/strain into tall collins glass half filled with ice 2 ounces Scotch 1⁄2 ounce Pernod 1 ounce sweet and sour 1 ounce cream or half and half Egg white Dash of Peychauds Bitters (if available) Top with soda, serve with straws You can also make this drink with Gin.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 197. Morning Glory Fizz.
The Juice of 1/2 Lemon or 1 Lime. 1/2 Tablespoonful Powdered Sugar. The White of 1 Egg. 2 Dashes Pernod. 1 Glass Scotch Whisky. Shake well, strain into long tum- bler and fill with syphon soda water.
1977 Stan Jones: Jones’ Complete Barguide. Seite 343. Morning Glory Fizz.
Hiball Glass Shake 1 oz lemon (or lime) juice 1 tsp sugar 1 egg white 1/4 oz Pernod 1-1/2 oz Scotch (1 dash Peychaud’s bitters op- tional)
50 ml Laphroaig Quarter Cask whisky
30 ml lemon juice
20 ml sugar syrup (2:1)
10 ml Duplais Verte absinthe
1 egg white (small egg, 30 ml)
15 ml Thomas Henry soda water
Preparation: Shaken without soda, strain and shake again without ice (Dry Shake). Pour into the glass and add soda.
Note: Actually, lime juice also belongs in the fizz, as we will explain below. However, we like it better when only lemon juice is used.
Alternatively and currently preferred by us:
50 ml Laphroaig Quarter Cask whiskey
15 ml lemon juice
15 ml lime juice
20 ml sugar syrup (2:1)
10 ml Destillerie Onsen Verda Absinth
20 ml egg white
40 ml Thomas Henry soda water
Preparation: 3 ice cubes, shaken for 20 seconds (60 times), then dry shake for 10 seconds (30 times) (without soda). Add soda and pour into the highball glass.
Even David Wondrich writes that nothing is really known about the Morning Glory Fizz, except that it may have been created by Harry Johnson. [1-136]
In any case, the recipe first appears in Harry Johnson in 1882. He gives his recipe, including how to prepare the fizz, and then notes:
“The editor recommends this drink as an excellent morning libation, by stimulating the appetite and soothing the nerves.” – “Der Herausgeber empfiehlt dieses Getränk als vorzüglichen Morgentrunk, indem es den Appetit reizt und die Nerven beruhigt.” [2-102]
Doesn’t that seem like a good excuse to keep drinking the next morning after a night of drinking? What else should one understand by nerves to be calmed in the morning? Markus Bredenbek is more explicit about this in 1934 and writes that the Morning Glory Fizz is excellent after a night of festivities when the good mood of the previous night has subsided. Of course, you can also describe a hangover in poetic terms.
Drinking a cocktail in the morning was also often recommended. First of all, one has the impression here as well as there that this was all done just to have an excuse for drinking alcohol in the morning. But as the analysis of the cocktail has shown, this was quite justified, because it was originally considered a kind of remedy and had only a low alcohol content. Should it be similar with the Morning Glory Fizz? Is there a good reason to drink it after a night of drinking? Is it really a cure-all for a hangover? What is actually the reason for it? We will take a look at this topic.
As early as 1886, the Morning Glory Fizz was one of the most popular mixed drinks. The St. Paul Daily Globe writes: “Some of the most popular drinks are … the morning glory fizz …” [24]
It is also known in Grass Valley, California. In 1886, the Capital Saloon advertised that it was available there. [25]
The causes of a hangover
Let’s get to the point: we are talking about alcohol intoxication. The body reacts to this with various symptoms. Characteristic are, for example, headache, nausea, tiredness and drowsiness. [22]
The alcohol is broken down by the enzyme alcohol dehydrogenase (ADH). Acetaldehyde is formed in the process. The acetaldehyde causes denaturation of the body’s own proteins and leads to headaches. Acetaldehyde is further broken down by the enzyme aldehyde dehydrogenases (ALDH). However, one should know that this degradation is inhibited by sugar, which is why the hangover is more severe after the excessive consumption of sweet alcoholic drinks. [3] [4] [22]
However, alcohol consumption also leads to a decrease in the release of the hormone vasopressin, also called antidiuretic hormone. This hormone serves to control the water balance and ensures an increased recovery of water from the primary urine. It is secreted mainly at night and ensures that one has to go to the toilet less when sleeping. Alcohol consumption is thus accompanied by increased water excretion. This leads to a lack of fluid, a dehydration, which can also cause headaches. Dehydration also manifests itself in the so-called after-thirst. This is the name given to the intense thirst that occurs as an after-effect of excessive alcohol consumption and is often accompanied by a hangover. After-thirst occurs most often in the morning after a night of drinking, because no fluid is absorbed during sleep, while diuresis, i.e. the excretion of urine by the kidneys, continues. By the way, it is a bad idea to quench your thirst with coffee, as caffeine increases blood flow to the kidneys, which can also lead to increased urine output. [3] [5] [8] [9] [10] [14]
A night of drinking leads to a deficiency of B and C vitamins, potassium, magnesium and zinc. This can lead to fatigue and pain, a hangover. Also, studies have shown that a hangover is associated with low blood sugar. [14] Hypoglycaemia can reduce brain power and cause seizures, shaky hands and sweating. [11]
The educational drinker will certainly have experienced one or the other of these symptoms. So the question is: What helps against it?
The remedy
So let’s drink a Morning Glory Fizz as recommended. But wait! Why should we? Does it really help after a night of drinking? So let’s take a look at the individual ingredients to find an answer.
Soda
In simple terms, soda is water with sodium hydrogen carbonate, a sodium salt of carbonic acid. [16] [17] It is therefore ideally suited to counteract dehydration. After all, you’re supposed to drink a lot after a hangover. [6]
Moreover, the morning consumption of soda water had a long tradition. In a travelogue from 1819, Adlard Welby writes about Philadelphia: “During the hot season, mineral waters, (chiefly soda,) sometimes mixed with syrups, are drank in great abundance; — the first thing every American who can afford five cents (about threepence) takes, on rising in the morning, is a glass of soda water: many houses are open for the sale of it, and some of them are fitted up with Parisian elegance.” [25-31]
Sugar syrup
Since a hangover is often accompanied by hypoglycaemia, you should eat simple carbohydrates that can be metabolised quickly and provide energy quickly. You can eat white bread, for example, but sugar syrup is certainly no worse. [6] So this ingredient can also be seen as something useful.
Egg white
The mineral content of egg white is about 0.6%. These include mainly sulphur, sodium and potassium, but also phosphorus, magnesium, calcium and iron. In addition, it contains not only important electrolytes and trace elements, but also numerous different B vitamins. [15] Since a lack of potassium, magnesium, B vitamins and electrolytes occurs when alcohol consumption is too high, egg white is ideally suited as a remedy for a hangover.
Lemon juice and lime juice
Since the body also lacks vitamin C, some lemon or lime juice is a good morning tonic. But the juice of both can do even more, but we will come back to that later.
Absinthe
A few herbs can’t go amiss the morning after either. The main ingredients of absinthe are wormwood, aniseed and fennel. [18]
Wormwood has been a medicinal plant since ancient times. Wormwood is used, for example, to stimulate appetite, liver function or as a remedy for headaches. [19] Aniseed has an antispasmodic effect and stimulates the stomach and intestinal tract. [20] Among other things, fennel strengthens the stomach and intestines and is said to help with abdominal pain and stomach cramps. [21]
A little absinthe in a mixed drink is therefore something akin to an herbal tea and cannot be harmful.
Scotch
So let’s summarise: Soda, sugar syrup, egg whites and a touch of absinthe don’t seem so bad to fortify yourself after a night of drinking. But a whisky certainly does, doesn’t it? After all, you got the problems in the first place by drinking too much, so why drink more alcohol? Doesn’t that make the situation worse? Or is such a counter drink perhaps a good thing after all?
The answer to these questions is not so simple. It depends on the situation. In principle, it is true that additional alcohol tends to worsen the symptoms. But it all depends on what you drank the night before. Every alcoholic drink contains methanol, even if it is only a small amount. To get rid of methanol, it is broken down enzymatically into formic acid and formaldehyde. However, both are highly toxic and probably also contribute to a hangover. However, if methanol cannot be broken down and remains in the body for a long time, it is excreted in its entirety via urine and breath. To prevent the breakdown of methanol, it actually helps to drink more alcohol, or more precisely ethanol. Ethanol is preferentially broken down by the same enzymes. So if you drink ethanol in the morning, you can delay the breakdown of methanol and thus prevent even more formic acid and formaldehyde from being formed. By the way, doctors also use ethanol specifically against methanol poisoning, the principle of action is the same. [6] [7] If we think back to the middle of the 19th century, we will not be surprised that at that time cheap alcohol of poor quality containing a lot of methanol – or fusel, as it is also called – was served much more often than today. So if you had too much of that, it can be really helpful to take a better quality spirit the next morning.
But why should this be a Scotch of all things? An analysis from the year 1872 gives us information about this: “Dr. L. G. Miller, Inspector of Liquors for Wayne Co., Michigan, says: Out of three hundred and eighty cases of whiskey, inspected in and near Detroit, he only found two pure. He did not find a drop of pure French brandy. Of one hundred and four samples of gin, he found but twenty-nine genuine. Out of thirty-two samples of Jamaica rum he found but nine genuine. The Irish and Scotch whiskeys were pure generally. Of Port wine, the genuine article is seldom found.” [27-806]
Put simply, this means that in 1872 everything except Scotch was generally adulterated. Even 30 years later, this did not seem to be any different. Camper English reports that around 1900 the American Congress found that only two million gallons of unadulterated American whiskey had been sold and 105 million gallons of adulterated American ‘whiskey’. In response, the Pure Food and Drug Act was passed in 1906 under President Theodore Roosevelt. This consumer protection law was designed to protect against deceptive labels and claims on medicines and food products. [26-246] [28]
Anything else? Enzyme activity!
So, as we’ve shown, all the ingredients in Morning Glory Fizz aren’t that bad if you’re hungover. However, there is one thing we haven’t addressed yet. Some of the ingredients not only seem to work as we have already described, but they even seem to cause the enzymatic activities that break down alcohol to be increased.
There is a recently published study on this. [22] It examined the influence of food on hangovers in connection with the activity of the enzymes alcohol dehydrogenase (ADH) and aldehyde dehydrogenases (ALDH). The interested reader may like to look at them in detail. The astonishing thing is the result. They compared the increase or decrease of the enzyme activities for different foods. However, the two must be in good proportion to each other. For example, what good is it if watermelon increases ADH activity by 67.22%, but ALDH activity decreases by 57.39%?
A few results are given here:
Interestingly, commercial products that are supposed to help against a hangover performed quite poorly with ADH -11.64% and ALDH -82.50%. By the way, cereal products and legumes are not recommended, they inhibit both activities. Coffee should be avoided.
To be fair, the measurements were made in vitro and not in vivo, so the results may not be one hundred percent transferable, but they do at least provide initial indications of how to alleviate a hangover. In the study, a mixture of 65% pear juice, 25% lime juice and 10% coconut water was chosen. Cheese, tomatoes and cucumbers are recommended.
By the way, the positive effect of lime juice to avoid or reduce a hangover was already known in 1728. In an encyclopaedia, it says in an entry on punch: “Some, instead of Lemon-Juice, use Lime-Juice, which makes what they call Punch Royal; found less liable to affect the Head, as well as more grateful to the Stomach.” [23-910]
This is also reported in a cookbook from 1723: “To make Punch-Royal. TAKE three Pints of the best Brandy, as much Spring-water, a Pint or better of the best Lime-juice, a Pound of double refin’d Sugar. This Punch is better than weaker Punch, for it does not so easily afect the head, by reason of the large Quantity of Lime-juice more than common, and it is more grateful and comfortable to the Stomach.“ [29-#266]
In 1750 Thomas Short reported the same: “Lemons in Punch make it more diuretick, help to prevent Drunkenness, and the over-heating of the Body with Sugar and Spirits; they hinder the Blood’s Rarefaction and excessive Thirst.” [30-191]
Rose’s Lime Juice was also advertised in the middle of the 20th century with the claim that studies had proven that Lime Juice was good for eliminating ‘hangovers’. [31-101]
Nonetheless, even earlier this insight was not common knowledge, for even ‘the Only’ William Schmidt “is constitutionally opposed to limes for reasons about to be explained … “Limes are all right, but lime juice is deadly in its action on the stomach if taken too liberally, cutting the lining literally to shreds.”” [32]
Conclusion
As we have been able to show, Morning Glory Fizz is very much a good remedy for hangovers, especially if you have had too much fusel alcohol. The individual components alleviate the symptoms, support the body in getting back to normal or apparently even increase the alcohol-degrading enzyme activities. One must conclude: our ancestors were not that stupid, and one should take their statements seriously.
With these explanations in mind, the name of the fizz also makes sense. It refers neither to the wind, which is called morning glory in English, nor to a penile erection upon awaking. Rather, it is the splendour and glory of the morning, perhaps with a slightly ironic connotation, for with a hangover in the head, this glory is not quite so wonderful. Or it could also mean the glory of the drink itself, which is supposed to combat this hangover.
Recipe variants
Basically, all authors follow Harry Johnson’s recipe. However, little by little there are variations, which we do not want to go into in detail, as there is not necessarily any added value in them. A few examples from the early years are worth mentioning, however.
In 1884, George Winter was the first to use only lemon juice. In 1900, James C. Mahoney was the first to write “whiskey” instead of “Scotch whiskey”. In the same year, William T. Boothby thinks you can also use gin. Something completely different is the Morning Glory Fizz, as described in a book about Dr. Siegert’s Angostura Bitters in 1906. In 1914, the New Bartender’s Guide suggests an Irish whiskey. In 1922, W. Slagter takes orange juice in addition to lemon juice and orange syrup instead of sugar, but at the same time adds sherry and replaces the whiskey with cognac. In 1924, cognac is an alternative for Carlo Beltramo. He is also the first to bring nutmeg into play. Also in 1924, León Pujol & Oscar Muñez use cream.
Morning Glory Fizz is used as the basic designation. In 1909, Carlos Golfrin was the first to call it just Glory Fizz, and Victor Hugo Himmelreich was the first to use Morning Fizz in 1921. In 1953, S. S. Field called it Morning Glory.
Sources
Historical recipes
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 24. Morning Glory Fizz.
( Use a large bar glass.)
In all first-class barrooms it is proper to have the
whites of eggs separated into an empty bottle, provid-
ing you have a demand for such a drink as above, and
keep them continually on ice, as by doing so, consider-
able time will be saved; mix as follows:
Three-quarters table-spoonful of sugar:
3 or 4 dashes of lemon juice;
2 or 3 dashes of lime juice;
3 or 4 dashes of absinthe, dissolved well with
little water;
Three-quarter glass filled with fine shaved ice;
1 egg (the white only);
1 wine glass of Scotch whiskey;
shake up well with a shaker; strain it into a good-sized
bar glass; fill up the balance with Syphon Selters or
Vichy water, and serve.
The above drink must be drank as soon as prepared,
so as not to lose the effect of it. The author respect-
fully recommends the above drink as an excellent one
for a morning beverage, which will give a good appe-
tite and quiet the nerves.
1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 102. Morning Glory Fizz.
(Gebrauche ein grosses Glass.)
In den ersten Class Geschäften ist es Regel, dass
man das Eiweiss separat vom Dotter in einer dazu be-
stimmten Flasche hält, welche immer kalt gestellt wer-
den muss. Menge wie folgt:
Dreiviertel Esslöffel voll Zucker;
3 oder 4 dashes Citronensaft;
2 oder 3 dashes Limesaft;
3 oder 4 dashes Absinth;
menge dieses gut auf mit ein wenig Wasser;
Dreiviertel Glass voll fein zerschlagenes Eis;
Ein Eiweiss;
Ein Weinglass Scotch Whiskey;
schüttele dieses gut mit einem Schüttelbecher auf und
siebe es in ein ziemlich grosses Glass, fülle das Glass
auf mit Syphon oder Vichywasser und servire solches.
Dieses Getränk muss sofort nach Bereitung getrun-
ken werden, indem es sonst den Effect verlieren würde.
Der Herausgeber empfiehlt dieses Getrank als vorzüg-
lichen Morgentrunk, indem es den Appetit reizt und
die Nerven beruhigt.
1884 George Winter: How To Mix Drinks. Seite 15. Morning Glory Fizz.
(Use large bar glass.)
Half tablespoouful of sugar;
Four to five dashes of lemon juice;
Three to four dashes of absinthe;
Dissolved well with little water;
One white of egg;
One wine glass of Scotch whiskey;
Fill the glass with fine shaved ice; shake well; strain in
fancy bar glass; fill with plain soda or syphon seltzer.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 12. Morning Glory Fizz.
3/4 tablespoonful of sugar;
3 or 4 dashes of lemon juice; 2 or 3 dashes of lime juice; 3
or 4 dashes of absinthe, dissolved well with little water; 3/4
glass filled with fine shaved ice; 1 egg (the white only); 1
wine glass of Scotch whisky. Shake briskly with a shaker;
strain it into a good-sized bar glass; fill up the balance with
Seltzer or Vichy water and serve while foaming. (Use a
large bar glass.)
1884 O. H. Byron: The Modern Bartender’s Guide. Seite 29. Morning Glory Fizz.
(Large bar glass.)
Fill the glass three-quarters full with fine ice.
Mix 3 or 4 dashes absinthe in a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1 table-spoon sugar.
The white of 1 egg.
A wine-glass of Scotch whisky.
Shake well in a shaker and strain; fill balance of glass
with seltzer or Vichy water.
To be drank immediately, or the effect will be lost. It
is a morning beverage, a tonic and a nerve quieter.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 39. Morning Glory Fizz.
(Use a large bar glass.)
In all first-class barrooms it is proper to have the
whites of eggs separated into an empty bottle,
provided you have a demand for such a drink,
and keep them continually on ice, and by doing
so, considerable time will be saved; mix as follows:
1 fresh egg (the white only);
3/4 table-spoonful of sugar;
1 or 2 dashes of lemon juice;
2 or 3 dashes of lime juice;
3 to 4 dashes of absinthe, dissolved well with a
little water;
3/4 glass filled with fine shaved ice;
1 wine glass of Scotch whiskey;
shake up well with a shaker; strain it into a good
sized bar glass; fill up the balance with Syphon
Selters or Vichy Water, and serve.
The above drink must be drank as soon as pre-
pared so as not to lose the effect and flavor. The
author respectfully recommends the above drink
as an excellent one for a morning beverage, which
will give a good appetite and quiet the nerves. (See
illustration, Plate No. 7.)
1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 146. Morning Glory Fizz.
(Gebrauche ein grosses Barglas.
In jedem feinem Barroom ist es Regel, dass man
das Eiweiss. separat vom Dotter in einer Flasche
hält, welche immer kalt gestellt werden muss. Mische
wie folgt:
1 Eiweiss;
3/4 Esslöffel voll Zucker;
1 oder 2 dashes Citronensaft;
2 oder 3 dashes Limesaft;
3 oder 4 dashes Absinth; löse dieses mit ein wenig
Wasser auf;
3/4 Glas feines Eis;
1 Weinglas Scotch Whiskey,
schüttele dieses gut in einem Schüttelbecher auf
und seihe es in ein ziemlich grosses Glas, fülle das
Glas mit Syphon Selters oder Vichy Wasser und
servire. Der Verfasser dieses Buches empfiehlt die-
ses Getränk als einen feinen Morgentrank, da es den
Appetit reizt und die Nerven beruhigt. – (Siehe
Illustration, Tafel No. 7.)
1888 Harry Lamore: The Bartender. Seite 22. Morning Glory Fizz.
Large bar glass.
Flll the glass three-quarters full with fine ice.
Mix three or four dashes absinthe in a little water.
Three dashes lime juice.
Four or five dashes lemon juice.
One tablespoon sugar.
The white of one egg.
A wine-glass or scotch whiskey.
Shake well In a shaker and strain; fill balance of glass
with seltzer or vichy water.
To be drank Immediately or the effect will be lost. lt
is a morning beverage, a tonic and a nerve quieter.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 51. Morning Glory Fiz.
(Use a large bar glass.)
Fill the glass three-quarters full with fine ice.
Mix 3 or 4 dashes Absinthe in a little water.
3 dashes Lime Juice.
4 or 5 dashes Lemon Juice.
1 table-spoon sugar.
The white of 1 Egg.
A wine-glass of Scotch Whiskey.
Shake well in a shaker and strain; fill balance of glass with
Seltzer or Vichy water.
To be drank immediately, or the effect will be lost. It is a
morning beverage, a tonic and a nerve quieter.
1895 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the
juice of half a lemon, half a tablespoonful fine
sugar, the white of an egg, one jigger Scotch
whiskey, two dashes absinthe; shake thoroughly,
strain into a fizz-glass, fill with siphon seltzer.
Serve.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 54. Morning Glory Fizz.
Dissolve in a little water in a large tumbler
the white of one fresh egg, the juice of half a
lemon, a tablespoonful of icing sugar, twelve
drops of lime-juice, and thirty drops of absinthe.
Nearly fill the glass with shaved ice, add a
wineglass of Scotch whisky, shake well, strain
into another large tumbler, fill up balance with
seltzer or Vichy water, and serve.
1899 Niels Larsen: Les Boissons Américaines. Seite 24. Glory Fizz.
[à préparar dans un grand gobelet]
1 cuiller à bouche de sucre en poudre dissous
dans le jus d’un demi-citron;
1 blanc d’œuf;
2 cuillers à café d’absinthe;
1 petit verre à bordeaux de scotch whisky.
Remplissez le verre aux trois quarts de glace
pilée.
Agitez fortement avec la timbale; remplissez
avec de l’eau de Vichy et buvez de suite.
Excellente boisson à prendre le matin.
1900 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the
juice of half a lemon, half a tablespoonful fine
sugar, the white of an egg, one jigger Scotch
whiskey, two dashes absinthe; shake thoroughly,
strain into a fizz-glass, fill with siphon seltzer.
Serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 162. Morning Glory Fizz.
(Use a large bar glass.)
In all first-class bar rooms it is proper to have the
whites of eggs separated into an empty bottle, provided
you have a demand for such a drink, and keep them
continually on ice, as, by doing so, considerable time
will be saved; mix as follows:
1 fresh egg (the white only);
3/4 table-spoonful of sugar;
1 or 2 dashes of lemon juice;
2 or 3 dashes of lime juice;
3 or 4 dashes of absinthe, dissolve well with a little
water or selters;
3/4 glass filled with fine-shaved ice;
1 wine-glass of Scotch whiskey.
Shake up well with a shaker; strain it into a good-
sized bar glass; fill up the balance with syphon selters
or vichy water, and serve.
The above drink must be drank as soon as prepared,
so as not to lose the effect and flavor. The author
respectfully recommends the above drink as an excel-
lent one for a morning beverage, which will give a
good appetite and quiet the nerves (see illustration,
plate No. 7).
1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 56. Morning Glory Fizz.
Use a large bar glass.
Fill glass three-fourths full of fine ice, mix three
or four dashes Eagle Absinthe in a little water;
then add
3 dashes lime juice.
4 or 5 dashes lemon jiuce.
1 tablespoonful powdered sugar.
The white of 1 egg.
1 wine glass of whisky.
Shake well in a shaker and strain, fill balance of
glass with seltzer or vichy water; to be drank im-
mediately. It is a morning beverage, a tonic and
nerve quieter.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #54. Morning Glory Fizz.
Place a dessertspoonful of sugar and the Juice of one lemon in a medium-
size mixing-glass, add two dashes of absinthe previously dissolved in a little
water, the white of one egg and a jigger of either gin or whiskey (whichever
the customer prefers). Place a few lumps of ice in a shaker and shake well,
strain into large punch glass, fill with syphon seltzer and serve immediately.
1901 J. E. Sheridan: The complete buffet manual. Seite 32. Morning Glory Fizz.
(Use medium bar glass.)
Fill the glass one-half full of shaved Ice.
Mix 3 or 4 dashes Absinthe In a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1/2 teaspoonful powdered white sugar.
The white of 1 egg.
A wine-glass of whisky.
Shake well in a shaker and strain; fill balance of
glass with Seltzer, Apollinaris or Vichy water.
Drink immediately, or the effect will be lost. It is
a morning beverage, a tonic and a nerve quieter.
1902 Anonymus: Fancy Drinks. Seite 48. Morning Glory Fizz.
LARGE BAR GLASS. — 3/4 glass fine ice, mix
four dashes Absinthe in water, three dashes lime
juice, four dashes lemon juice, one tablespoon
sugar, white of one egg, one wineglass Scotch
whiskey. Shake well and strain. Fill glass with
vichy or seltzer and take at once or effect will be
lost.
1902 Anonymus: Fancy Drinks. Seite 48. Morning Glory Fizz.
LARGE BAR GLASS. — 3/4 glass fine ice, mix
four dashes Absinthe in water, three dashes lime
juice, four dashes lemon juice, one tablespoon
sugar, white of one egg, one wineglass Scotch
whiskey. Shake well and strain. Fill glass with
vichy or seltzer and take at once or effect will be
lost.
1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet;]
1 cuiller à bouche de sucre en poudre dissous
dans le jus d’un demi-citron;
1 blanc d’œuf;
2 cuillers à café d’absinthe;
1 petit verre à bordeaux de scotch whisky.
Remplissez le verre aux trois quarts de glace
pilée.
Agitez fortement avec la timbale; remplissez
avec de l’eau de Vichy et buvez de suite.
Excellente boisson à prendre le matin.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 32. Morning Glory Fizz.
(Use medium bar glass.)
Fill the glass one-half full of shaved ice.
Mix 3 or 4 dashes Absinthe in a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1/2 teaspoonful powdered white sugar.
The white of 1 egg.
A wine-glass of whisky.
Shake well in a shaker and strain; fill balance of
glass with Seltzer, Apollinaris or Vichy water.
Drink immediately or the effect will be lost. It is
a morning beverage, a tonic and a nerve quieter.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 35. Morning Glory Fizz.
Use medium size mixing glass.
Ice, 2 or 3 lumps.
Sugar, 1 barspoon heaping full.
Lemon, juice of 1.
Absinthe, 2 dashes mixed in table-
spoonful of water.
Egg, white of 1.
Gin or whiskey (as preferred), 1
jigger.
Shake; strain in to large punch glass;
fill with seltzer and serve to be drunk
while effervescing.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 29. Morning Glory Fizz.
(Large bar glass.)
Fill the glass three-quarters full with fine ice.
Mix 3 or 4 dashes absinthe in a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1 table-spoon sugar.
The white of 1 egg.
A wine-glass of Scotch whisky.
Shake well in a shaker and strain; fill balance of glass
with seltzer or Vichy water.
To be drank immediately, or the effect will be lost. It
is a morning beverage, a tonic and a nerve quieter.
1905 Anonymus: Bebidas americanas. Seite 28. Glory fizz.
1 cucharada de azúcar disuelto
en el zumo de medio limón,
1 clara de huevo,
2 cucharaditas de absenta,
1 copita mediana de whisky.
Procédase, como ya se ha dicho
para el resto.
1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 36. Morning Glory Fizz.
Use large bar glass full of ice.
2 or 3 dashes of gum syrup.
2 dashes of lime or lemon juice.
2 dashes curacoa.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
2 dashes of Absinthe.
1/2 jigger of brandy.
1/2 jigger of whiskey.
Shake well; strain in tall thin glass; fill up
with seltzer or any other water desired; this
is a good bracer in the morning.
1906 George J. Kappeler: Modern American Drinks. Seite 59. Morning Glory Fizz.
Fill a mixing-glass half-full fine ice; add the
juice of half a lemon, half a tablespoonful fine
sugar, the white of an egg, one jigger Scotch
whiskey, two dashes absinthe; shake thoroughly;
strain into a fizz-glass, fill with siphon seltzer.
Serve.
1906 George Spaulding: How to Mix Drinks. Seite 23. Morning Glory Fizz.
Use large glass.
Sugar, dessertspoon.
Lemon, juice of one.
Absinthe, two dashes, dissolved in a
little water.
Egg, white of one.
Gin or whiskey, one-half wine glass.
Ice, a few pieces.
Shake well and strain into a tall, thin
glass, fill with seltzer water and drink
at once.
1907 Charles Smith: Smacks and Smiles. Seite 78. Morning Glory Fizz.
Use a large bar glass.
Fill the glass three-quarters full
with fine ice.
Mix 3 or 4 dashes absinthe in a lit-
tle water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1 table-spoon sugar.
The white of 1 egg.
A wine-glass of Scotch whisky.
Shake well in a shaker and strain;
fill balance of glass with seltzer or
Vichy water.
To be drank immediately, or the
effect will be lost. It is a tonic and
a nerve quieter.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 44. Morning Glory Fizz.
Juice of 1 lime
Juice of 1/2 lemon
1 teaspoonful sugar
White of 1 egg
100% Scotch whisky
1/2 glass cracked ice.
Shake well with shaker,
strain, fill glass with fizz
water.
1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 36. Morning Glory Fizz.
Place a dessertspoonful of sugar and the juice of one lemon in a medium
size mixing-glass, add two dashes of absinthe, previously dissolved in a little
water, the white of one egg and a jigger of either gin or whiskey (whichever
the customer prefers). Place a few lumps of ice in a shaker and shake well,
strain into a large punch-glass, fill with siphon seltzer and serve immediately.
1909 Carl A. Seutter: Der Mixologist. Seite 71. Morning Glory Fizz.
Fülle ein Mischglas voll mit feinem Eis, fuge hinzu:
1/2 Eßlöffel Zucker,
den Saft von einer kleinen Zitrone,
1 Eiweiß,
3 Dashes Absinthe,
1 Sherryglas Scotch-Whisky.
Weiter wie bei Royal-Fizz,
Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen,
es übt auch feine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz
…
Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz-
oder High-Ball-GIas und fülle es vorsichtig auf mit Selterswasser,
gib eine Scheibe Zitrone hinein und serviere das Getränk, solange
es schäumt.
1909 Carlos Golfrin: Manual del Cantinero. Seite 227. Glory fizz.
Tómese:
Azúcar (disuelto en el zu-
mo de un limón) . . . . 2 cucharadas
Claras de huevo . . . . 2 (en número)
Ajenjo . . . . . . . 4 cucharaditas
Whisky. . . . . . . 2 copas medianas
Procédase como queda dicho.
1909 Jacob A. Didier: The Reminder. Seite 27. Morning Glory Fizz.
Use a mixing glass.
The white of one egg.
1 spoonful of sugar.
The juice of one lime or half
lemon.
2 dashes of absinthe.
2/3 glass of fine ice.
1 drink of Scotch whiskey.
Shake well, strain into a fizz glass,
fill up slowly with syphon water so
that the body of the drink will be
kept separate from the syphon water,
and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Morning Glory Fizz.
Juice of 1 lime
Juice of 1/2 lemon
1 teaspoonful sugar
White of 1 egg
100% Scotch whiskey
1/2 glass cracked ice.
Shake well with shaker, strain, fill glass with fizz water.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 36. Morning Glory Fizz.
Use large bar glass full of ice.
2 or 3 dashes of gum syrup.
2 dashes of lime or lemon juice.
2 dashes curaçao.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
2 dashes of Absinthe.
1/2 jigger of brandy.
1/2 jigger of whiskey.
Shake well; strain in tall thin glass; fill up
with seltzer or any other water desired; this
is a good bracer in the morning.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 32. Morning Glory Fizz.
(Use a large bar glass.)
Fill the glass three-quarters full of fine ice,
Mix three or four dashes of absinthe in a little water,
Three dashes of lime juice,
Four or five dashes of lemon juice,
One tablespoon of sugar,
The white of one egg,
One wine-glass of Scotch whiskey.
Shake well in a shaker and strain; fill balance of glass
with seltzer or vichy water. To be drank immediately, or
the effect will be lost. It is a morning beverage, a tonic
and a nerve quieter.
1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 60. Glory Fizz.
(PREPÁRASE EN UNA PONCHERA)
Una cucharada de azúcar en polvo, disuelta con
el jugo de un limón, una clara de huevo, dos cu-
charadas pequeñas de absenta, una copita de las
que se bebe el Burdeos, de scotch whisky.
Llenar hasta la tercera parte de hielo picado.
Agítese fuertemente; se traspasa á una copa y se
le añade agua de Vichy; bébase en seguida.
Excelente bebida para tomar por las mañanas.
1912 John H. Considine: The Buffet Blue Book. #135. Morning Glory Fizz.
Use large bar glass full of ice; 2 or 3
dashes of gum syrup, 2 dashes of lime or
lemon juice, 2 dashes curacoa, 2 dashes Ab-
bott’s Bitters, 2 dashes of absinthe,
1/2 jigger of brandy, 1/2 jigger of
whiskey. Shake well, strain in tall thin
glass, fill up with seltzer or any other water
desired. This ls a good bracer in the
morning.
1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet.]
1 cuiller à bouche de sucre en poudre dissous
dans le jus d’un demi-citron;
1 blanc d’œuf;
2 cuillers à café d’absinthe;
1 petit verre à bordeaux de scotch whisky.
Remplissez le verre aux trois quarts de glace
pilée.
Agitez fortement avec la timbale; remplissez
avec de l’eau de Vichy et buvez de suite.
Excellente boisson à prendre le matin.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 36. Morning Glory Fizz.
Place a dessertspoonful of sugar and the juice of one lemon in a medium-
size mixing-glass, add two dashes of absinthe, previously dissolved in a little
water, the white of one egg and a jigger of either gin or whiskey (whichever
the customer prefers). Place a few lumps of ice in a shaker and shake well,
strain into a large punch-glass, fill with siphon seltzer and serve immediately.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 36. Morning Glory Fizz.
(A large bar glass.) Fill
the glass full of fine ice; mix 3 or 4 dashes of
absinthe in a little water; 3 dashes of lime juice: 4
or 5 dashes of lemon juice; 1 tablespoon of sugar;
the white of 1 egg; 1 wineglass of Scotch whisky.
Shake well in a shaker and strain; fill balance of
glass with seltzer or vichy water. To he drank im-
mediately, or the effect will he lost. It is a morning
beverage, a tonic, and a nerve quieter.
1913 Carl A. Seutter: Der Mixologist. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu:
1/2 Eßlöffel Zucker,
den Saft von einer kleinen Zitrone,
1 Eiweiß,
3 Dashes Absinthe,
1 Sherryglas Scotch-Whisky.
Weiter wie bei Royal-Fizz.
Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen,
es übt auch eine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz.
Fülle ein Mischglas halbvoll mit feingeschlagenem Eis, füge hinzu:
1/2 Eßlöffel Zucker,
den Saft von einer kleinen Zitrone,
1 ganzes Ei,
1 Sherryglas Old Tom-Gin.
Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein
Fizz- oder High-Ball-Glas und fülle es vorsichtig auf mit Selterswasser, gib
eine Scheibe Zitrone hinein und serviere das Getränk, solange es schäumt.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 70. Morning Glory Fizz.
Juice of one-half a Lemon.
Juice of one-half a Lime.
2 Dashes Absinthe.
1 White of Egg.
1 Jigger Scotch Whiskey.
1 Barspoonful of Sugar.
Shake, strain and fill glass with Siphon.
1914 Anonymus: New Bartender’s Guide. Seite 39. Morning Glory Fizz.
Use large bar-glass.
One-half full of shaved ice.
White of 1 egg.
One wine-glass of Irish whiskey or gin, as
preferred.
One teaspoonful of fine sugar.
Three dashes of absinthe.
Four dashes of lemon juice.
Shake well; strain into tall, thin glass; fill up
with carbonated water and serve immediately, as
this drink should be taken while effervescing.
1914 Anonymus: The Art of Mixing Them. Seite 45. Morning Glory Fizz.
(A large bar glass.) Fill the glass 3/4 full of
fine ice; mix 3 or 4 dashes of absinthe in a little
water; 3 dashes of lime juice; 4 or 5 dashes of
lemon juice; 1 tablespoon of sugar, the white of
1 egg; 1 wineglass of Scotch whisky. Shake
well in a shaker and strain; fill balance of glass
with seltzer or vichy water. To be drank imme-
diately, or the effect will be lost. It is a morning
beverage, a tonic and a nerve quieter.
1914 Jacques Straub: Drinks. Seite 58. Morning Glory Fizz.
Juice of one-half a lemon.
Juice of one-half a lime.
2 dashes absinthe.
1 white of egg.
1 jigger Scotch whiskey.
1 barspoonful of sugar.
Shake, strain and fill glass with siphon.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 91. Morning Glory Fizz.
Juice of one lime
Juice of 1/2 a lemon
1 teaspoonful of sugar
White of an egg
100% Scotch Whiskey
1/2 glass of cracked ice.
Shake well with shaker, strain, fill glass with fizz water.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 41. Morning Glory Fizz.
Juice of 1/2 Lime
Juice 1/2 Lemon
1 teaspoonful Powdered Sugar
White of 1 Egg
2 dashes Absinthe
1 drink Scotch Whiskey
Made and served as directerd for plain Gin Fizz.
Seite 40. Gin Fizz.
Juice of 1/2 Lime
Juice 1/2 Lemon
1 tablespoonful Powdered Sugar
1 drink Gin
Shake well in a mixing glass with cracked ice, strain into fizz glass, fill
up with carbonated or any sparkling water desired.
1917 Jacob A. Didier: The Reminder. Seite 27. Morning Glory Fizz.
Use a mixing glass.
The white of one egg.
1 spoonful of sugar.
The juice of one lime or half
lemon.
2 dashes of absinthe.
2/3 glass of fine ice.
1 drink of Scotch whiskey.
Shake well, strain into a fizz glass,
fill up slowly with syphon water so
that the body of the drink will be
kept separate from the syphon water,
and serve.
1920 Anonymus: Good Cheer. Seite 38. Morning Glory Fizz.
Juice of 1/2 a lemon.
Juice of 1/2 a lime.
2 dashes absinthe.
1 white of egg.
1 shot Scotch whiskey.
1 barspoonful of sugar.
Shake, strain and fill glass with siphon.
1920 Carl A. Seutter: Der Mixologist. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu:
1/2 Eßlöffel Zucker,
den Saft von einer kleinen Zitrone,
1 Eiweiß,
3 Dashes Absinthe,
1 Sherryglas Scotch-Whisky.
Weiter wie bei Royal-Fizz.
Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen,
es übt auch eine beruhigende Wirkung auf die Nerven aus.
Seite 70. Royal Fizz.
Schüttele alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz-
oder High-Ball-Glas und fülle es vorsichtig auf mit Selterswasser,
gib eine Scheibe Zitrone hinein und serviere das Getränk, solange
es schäumt
1920 Ferruccio Mazzon: Guida del barman mixer. Seite 86. Morning Glory Fizz.
Riempite il vostro bicchierone a 2/3 di
ghiaccio sminuzzato con:
3 cucchiaini di zucchero in polvere
2 cucchiaini di succo di limone
2 cucchiaini di Absinthe
1 bianco d’uovo
1 bicchiere a madera di Whysky.
Agitate tutto col vostro shaker, riempite
il bicchiere con acqua di seltz e bevete su-
bito.
1920 Niels Larsen: 156 recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparar dans un grand gobelet.]
1 cuiller à bouche de sucre en poudre dissous
dans le jus d’un demi-citron;
1 blanc d’œuf;
2 cuillers à café d’absinthe;
1 petit verre à bordeaux de scotch whisky.
Remplissez le verre aux trois quarts de glace
pilée.
Agitez fortement avec la timbale; remplissez
avec de l’eau de Vichy et buvez de suite.
Excellente boisson à prendre le matin.
1921 Adolphe Torelli: Guide du barman. Seite 58. Glory Fizz.
Dans shaker avec glace pilée,
deux cuillères sirop de sucre, le jus d’un demi-
citron, un Blanc d’œuf, un demi-verre à liqueur
d’absinthe, un verre à madère scotch whisky,
agiter et remplir avec eau minérale, servez dans
un grand gobelet avec longues pailles.
1921 Victor Hugo Himmelreich: American Drinks. Seite 28. Morning [Fizz].
Gebe in den „Shaker” (Mischbecher) einige Stück-
chen klares Eis, 2 Teelöffel Zucker, den Saft von
einer halben Citrone, 1 Eiweiss, 3 Schuss Absinthe,
1 Cocktailglas Whisky, schüttle tüchtig und serviere in
Fizzglas.
1922 Robert Vermeire: Cocktails. Seite 65. Morning Glory Fizz.
Fill the shaker half full of broken ice and
add:
The white of a fresh egg.
Sugar Syrup according to taste.
The juice of half a lemon or equal
parts Lime and Lemon Juice.
3 dashes of Absinthe.
3/4 gill of Gin, Whisky or Brandy, as
required.
Shake well, strain into a tumbler, and
fill up with cold Soda Water.
The author recommends this drink as a
nerve settler.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 104. Morning Glory Fizz.
Doet in den shaker:
Eenige stukjes ijs
Het wit van een Ei
Het sap van een halven Citroen
Het sap van een halven Sinaasappel
I Pijpglaasje Sinaasappelsiroop
1 Pijpglaasje Cognac
1/2 Pijpglaasjé Absinth
1 Pijpglaasje Sherry
Behandelen.als recept No. 341.
Met Mineraalwater aanvullen.
Seite 101. 341. Absinth Fizz.
Doet in den shaker:
Het wit van een Ei
Eenige stukjes ijs
1 Pijpglaasje Absinth
1/2 Pijpglaasje Ananassiroop.
Goed schudden (2 1/2 minuut). Over-
schenken in tumbler, met Spuit- of Soda-
water aanvullen.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 49. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice
of Lemon, 1 teaspoonful of Absinthe, 1 glass of
Scotch Whisky.
Shake well, and strain into medium-sized tumbler.
Fill balance with Soda or syphon.
(Recipe by Harry Johnson, of New Orleans.)
1924 A. Brehmer: Das Mixerbuch. Seite 133. Morning Glory Fizz.
Man menge in einem größeren
Glase 1 Eiweiß, 3/4 Eßlöffel voll Zucker, 1—2 Spritzer
Zitronensaft, 2—8 Spritzer Limesaft, 3—4 Spritzer Ab-
sinth und 1 Weinglas voll Scotch Whiskey mit Eis gut
durcheinander, seihe die Mischung in ein anderes Glas
und fülle dieses mit Selters- oder Vichywasser.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 78. Morning Glory Fizz (Gloria de la mañana).
En la cocktelera con hielo desmenuzado, échense
dos cucharaditas de azúcar impalpable, una clara
de huevo, bátase bien, agréguese una cucharadita
de limón, dos chorros de Ajenjo y una copa de
Whisky Escocés, vuélvase a batir, sírvase co-
lado en vaso mediano y complétese con agua de
soda.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 56. Morning Glory Daisy.
Préparez dans le shaker à moitié rempli de
glace avec un blanc d’œuf, le jus d’un demi
citron, une cuillerée à thé de sirop de sucre,
1/2 dl. de gin, de whisky ou de cognac, sui-
vant le goût du consommateur. Ajoutez quel-
ques gouttes d’absinthe, secouez bien et servez
dans un verre à vin avec une râpée de noix
de muscade et des pailles.
Tous les Daisies se préparent de la même
façon; il n’y a que la liqueur de base qui
change, ainsi que le nom.
1924 Carlo Beltramo: Les cocktails et les boissons américaines. Seite 56. Glory Fizz.
Se prépare dans le shaker à moitié rempli
de glace en morceaux: un œuf entier bien
frais, un peu de sirop de sucre selon votre
goût, le Jus d’un demi citron, quelques gouttes
d’absinthe, 3/4 dl. de gin ou whisky ou du bon
cognac vieux. — Bien mélanger et servir dans
un tumbler avec du soda. Très recomman-
dable aux personnes nerveuses.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 16. Morning Glori.
Jugo 1 limón.
1 Cucharadita azúcar.
1 vasito de Gordon gin.
Clara de 1 huevo.
3 gotas agua de azahar.
1|2 Copita crema de leche.
Sírvase como los demás fizzes.
1925 Anonymus: About Town Cocktail Book. Seite 24. Morning Glory Fizz.
1 tablespoonful fine sugar
1 portion Scotch Whisky
3 dashes Absinthe (try Aniset)
White of one egg
Fill glass with ice, shake well, strain into fizz glass and syphon.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 71. Morning-Glory-Fizz.
Fülle ein Mischglas voll mit feinem Eis, füge hinzu:
1/2 Eßlöffel Zucker,
den Saft von einer kleinen Zitrone,
1 Eiweiß,
3 Dashes Absinthe,
1 Sherryglas Scotch-Whisky.
Weiter wie bei Royal-Fizz.
Dieses Getränk ist hauptsächlich als Morgengetränk zu empfehlen,
es übt auch eine beruhigende Wirkung auf die Nerven aus.
1926 Anonymus: The Cocktail Book. Seite 50. Morning-Glory Fizz.
Use Mixing Glass.
ONE tablespoonful fine sugar; juice of
half lemon; one portion Scotch whis-
key; three dashes absinthe; white of one
egg. Fill glass with ice, shake well, strain
into fizz glass, and fill with siphon.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 63. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice
of Lemon, 1 teaspoonful of Absinthe, 1 glass of
Scotch Whisky.
Shake well, and strain into medium-sized tumbler.
Fill balance with Soda or syphon.
(Recipe by Harry Johnson, of New Orleans.)
1926 W. Slagter: Cocktails. Seite 139. Morning Glory Fizz.
Doet in den Shaker:
Eenige stukjes ijs
Het wit van een Ei
Het sap van een halven Citroen of
Het sap van een halven Sinaasappel
1 Pijpglaasje Sinaasappelsiroop
1 Pijpglaasje Cognac
1/2 Pijpglaasje Absinth
1 Pijpglaasje Sherry.
Behandelen als recept No. 462.
Met Mineraalwater aanvullen.
Seite 137. 462. Absinth Fizz.
Behandeling: Goed schudden (2 1/2 mi-
nuut). Overschenken in tumbler, met
Spuit- of Sodawater aanvullen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 79. Glory Fizz.
Dans un shaker avec de la
glace pilée, deux cuillères de sirop de sucre, le
jus d’un demi-citron, un blanc d’œuf, un demi-
verre à liqueur d’Absinthe, un verre à madère de
Scotch-Whisky, agiter, remplir d’eau gazeuse, ser-
vir dans un gobelet en cristal avec une tranche de
citron. Chalumeaux.
1927 Anonymus: El arte de hacer un cocktail. Seite 96. Morning Glory.
Jugo de 1/2 limón.
2 gotas de ajenjo.
Clara de un huevo.
Vasito de whiskey Escocés.
Cucharadita de azúcar.
Bátase, cuélese y llénese el vaso con seltz.
1927 Anonymus: The Cocktail Book. Seite 50. Morning-Glory Fizz.
Use Mixing Glass.
ONE tablespoonful fine sugar; juice of
half lemon; one portion Scotch whis-
key; three dashes absinthe; white of one
egg. Fill glass with ice, shake well, strain
into fizz glass, and fill with siphon.
1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 54. Morning Glory Fizz.
Dissolve in a little water in a large tumbler
the white of one fresh egg, the juice of half a
lemon, a tablespoonful of icing sugar, twelve
drops of lime-juice, and thirty drops of absinthe.
Nearly fill the glass with shaved ice, add a
wineglass of Scotch whisky, shake well, strain
into another large tumbler, fill up balance with
seltzer or Vichy water, and serve.
1927 Harry McElhone: Barflies and Cocktails. Seite 47. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of Lemon,
1 teaspoonful of Absinthe, 1 glass of Scotch Whisky.
Shake well, and strain into medium-sized tumbler. Fill
balance with Soda or syphon.
(Recipe by Harry Johnson, of New Orleans.)
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 97. La Splendeur Du Matin. Morning Glory Fizz.
Pour chaque personne mettre dans le gobelet à
frapper une bonne cuillerée à thé de sucre en poudre,
le jus d’un citron, deux traits d’absinthe délayés dans
une cuillerée d’eau, un blanc d’œuf et un verre à bor-
deaux de whisky ou de gin. Bonne mesure de glace.
Frapper et verser dans les verres. Finir à l’eau de seltz.
1927 Paul E. Lowe: Drinks. Seite 67. Morning Glory Fizz.
Fill medium bar glass 1/2 full shaved
ice.
1 level teaspoonful bar sugar.
3 dashes absinthe mixed in a little
water.
4 dashes lemon juice.
3 dashes lime juice.
1 white of an egg.
1 jigger of whiskey or gin, as cus-
tomer may prefer.
Shake well; strain into tall, thin
glass; fill up with Apollinaris, Seltzer
or Vichy water and serve immediately,
as this drink should be taken while ef-
fervescing.
1927 Pedro Chicote: El bar americano en España. Seite 104. Morning Glory Fizz.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
La clara de un huevo fresco.
2 cucharadas de jarabe de azúcar.
El jugo de un limón.
4 gotas de absinthe.
1 copita de dry gin.
Agítese muy bien en la cocktelera, sírvase en
un vaso grande, terminándole de llenar de soda.
1927 Piero Grandi: Cocktails. Seite 84. Morning Glory Fizz.
Un blanc d’oeuf, une cuillerée à thé de su-
cre, le jus d’un citron, une cuillerée à thé d’Ab-
sinthe, un verre de Scotch Whisky. Mélangez
bien et versez dans un tumhler de taille moyen-
ne. Remplissez avec du Soda Water ou si-
phon.
1928 Pedro Chicote: Cocktails. Seite 269. Morning-Glory-Fizz.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
La clara de un huevo fresco.
2 cucharadas de jarabe de azúcar.
El jugo de un limón.
4 gotas de absinthe.
1 copita de dry gin.
Agítese muy bien en la cocktelera, sírvase en un
vaso grande, terminándole de llenar de soda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 79. Glory Fizz.
Dans un shaker avec de la
glace pilée, deux cuillères de sirop de sucre, le
jus d’un demi-citron, un blanc d’œuf, un demi-
verre à liqueur d’Absinthe, un verre à madère de
Scotch-Whisky, agiter, remplir d’eau gazeuse, ser-
vir dans un gobelet en cristal avec une tranche de
citron. Chalumeaux.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 47. Morning Glory Fizz.
In the large bar-glass were placed three-quarters
of a tablespoon of sugar, three or four dashes of lemon juice, two or
three dashes of lime juice, three or four dashes of Absinthe previously
dissolved with a little water and the glass was then filled three-quarters
full of shaved ice and the white only of one egg. A wine-glass of Scotch
whiskey was added and it was shaken and then strained into a large bar-
glass and filled with syphon-soda or Vichy water and served. This
drink was highly recommended by barkeepers as excellent to tone one’s
system, settle the nerves and give a good appetite as a morning beverage.
1930 Anonymus: For Home Use. Seite 21. Morning Glory Fizz.
Half fill mixing glass with fine ice.
2 teaspoonfuls Syrup.
4 dashes Angostura Bitters.
4 dashes Lemon Juice.
1 white of an Egg.
1 wineglass of Whisky or Gin,
as preferred.
Shake well, strain into a tumbler,
fill up with Apollinaris, Seltzer or
Soda Water, and serve immediately,
as this drink should be taken while
effervescing.
1930 F. Koki: Cocktails. Morning-Glory-Fizz.
Fülle den Schüttelbecher 1/2 voll mit Eis, füge hinzu:
1/2 Esslöffel Zucker,
den Saft einer kleinen Zitrone,
1 Eiweiss,
3 Dashes Absinthe,
1 Sherryglas Gordon Gin.
Weiter wie bei Royal Fizz.
Royal Fizz:
Schüttle alles tüchtig in einem Schüttelbecher, seihe es in ein Fizz- oder
High-Ball-Glas und fülle es vorsichtig auf mit Sodawasser, gib eine
Scheibe Zitrone hinein und servire das Getränk, solange es schäumt.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 89. Morning Glory Fizz.
Jugo de un limón.
Gotas agenjo.
Ulara ele un huevo.
Vasito de whiskey Escocés.
Cucharadita de azúcar.
Bátase, cuéloso y llénese con agua mineral.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 197. Morning Glory Fizz.
The Juice of 1/2 Lemon or
1 Lime.
1/2 Tablespoonful Powdered
Sugar.
The White of 1 Egg.
2 Dashes Absinthe.
1 Glass Scotch Whisky.
Shake well, strain into long tum-
bler and fill with syphon soda
water.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Morning Glory Fizz.
1 white of Egg, 1 teaspoonful of Sugar, 1 Juice of
Lemon, 1 teaspoonful of Absinthe, 1 glass of
Scotch Whisky.
Shake well, and strain into medium-sized
tumbler. Fill balance with Soda or syphon.
(Recipe by Harry Johnson, of New Orleans.)
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 50. Morning Glory Fizz.
Fill the shaker half full of broken ice and add:
The white and yolk of a fresh egg
1 teaspoonful of sugar
1 glass of Gin
Shake well, strain into a tumbler and fill up
with cold soda water.
1930 Pedro Chicote: La ley mojada. Seite 289. Morning Glory-Fizz.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
La clara de un huevo fresco.
2 cucharadas de jarabe de azúcar.
El jugo de un limón.
4 gotas de absinthe.
1 copita de dry gin.
Agítese muy bien en la cocktelera, sírvase en un
vaso grande, terminándole de llenar de soda.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 98. Morning Glory [Highball].
Brandy . . . . . . . . . . 1/2 jigger Whisky . . . . . . . . . . . . 1/2 jigger
Anisette . . . . . . . . . 1 dash Curacoa . . . . . . . . . . . 2 dashes
Angostura . . . . . . . 2 drops Sugar Syrup . . . . . . . . 2 dashes
. Seltzer . . . . . . . . . . to fill
Stir well with ice and strain into highball glass. Add lump of ice, twisted
lemon peel, seltzer to fill and serve with straws.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 105. Morning Glory [Fizz].
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . . . . . 3 dashes
Egg . . . . . . . . . . . . . white only Lemon . . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . 1 spoon Seltzer . . . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 208. Morning Glory Fizz.
(fizz)
Juice one-half Lemon
One-half spoon Sugar
White of one Egg
One jigger Scotch
Two dashes Absinthe
Shake; strain; fill from siphon
1931 Dexter Mason: Tipple and Snack. Seite 54. Morning Glory Fizz.
1 jigger of whiskey
The white of one egg
1 tablespoon of simple syrup
The juice of half a lemon
1 tablespoon of absinthe
Shake well in a cocktail shaker, pour into the
glass, and add seltzer.
1931 Dominique Migliorero: L’Art du Shaker. Seite 44. Morning Hory Fizz.
1 blanc d’œuf frais, 1 cuillerée à café de sirop de gomme,
2 gouttes d’Absinthe, le jus d’un 1/2 citron, 1 verre à liqueur
de Cognac.
Préparer dans le Shaker, bien agiter. Passer dans un verre
ballon. Finir avec de l’eau de seltz glacée et servir.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 72. Glory Fizz.
(Prepárese en una ponchera)
Una cucharada de azúcar en polvo, disuelta con el jugo de
un limón, una clara de huevo, dos cucharadas pequeñas de ab-
senta, una copita de las que se bebe el Burdeos, de scotch
whisky.
Llenar hasta la tercera parte de hielo picado. Agítese fuer-
temente; se traspasa a una copa y se le añade agua de Vichy;
bébase en seguida. Excelente bebida para tomar por las ma-
ñanas.
1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 73. Morning Glory Fizz.
Mix together in a highball glass, half a tea-
spoon of sugar, three dashes lemon juice, three
dashes lime juice, three dashes Absjnthe, if
obtainable, otherwise Angostura Bitters, the
beaten white of one egg, a wine glass of Scotch,
a lump or two of ice. Fill the tumbler with
Vichy or other effervescent water, stir until cold
and drink quickly.
This settles the nerves and creates an appe-
tite. A hearty breakfast of hot cereal and
bacon, or three-minute (no more) eggs and
bacon, or toast and marmalade, all with hot
black coffee, completes the treatment.
1932 James A. Wiley: The Art of Mixing. Seite 27. Morning Glory Fizz.
1 white of one egg, 1 teaspoonful of sugar, 1 juice
of one lemon, 1 teaspoonful of Anisette, 1 drink
of Scotch Whiskey.
Shake well, and strain into medium-sized glass,
fill balance with soda water, or dry gingerale.
1932 Niels Larsen: 156 recettes de boissons américaines. Seite 42. Glory Fizz.
[A préparer dans un grand gobelet.]
1 cuiller à bouche de sucre en poudre dissous
dans le jus d’un demi-citron;
1 blanc d’œuf;
2 cuillers à café d’absinthe;
1 petit verre à bordeaux de scotch whisky.
Remplissez le verre aux trois quarts de glace
pilée.
Agitez fortement avec la timbale; remplissez
avec de l’eau de Vichy et buvez de suite.
Excellente boisson à prendre le matin.
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 17. Morning Glory Fizz.
(Large bar glass)
Fill the glass three-quarters full with fine ice.
Mix 3 or 4 dashes absinthe in a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1 table-spoon sugar.
The white of 1 egg.
A wine-glass of Scotch whisky.
Shake well in a shaker and strain; fill balance of
glass with seltzer or Vichy water.
To be drunk immediately, or the effect will be losL
It is a morning beverage, a tonic and a nerve quieter.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 213. Morning Glory Fizz (1).
2 teaspoonfuls Syrup,
4 dashes Angostura Bitters,
4 dashes Lemon Juice,
1 white of Egg,
1 wineglass Whisky or Gin, as preferred.
Shake well, strain into a tumber, fill
up with Tansan and serve immediately
as this drink should be taken while effer
vescing.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 214. Morning Glory Fizz (2).
White of Egg,
Teaspoonful of Sugar,
Juice of 1 Lemon,
Teaspoonful of Absinthe,
Glass of Scotch Whisky.
Shake well, and strain into medium-
sized tumbler. Fill up with Tansan.
1933 Anonymus: The Bartender’s Friend. Seite 103. Morning Gory Fizz.
White of Egg Into a shaker put the white of 1 egg,
Lime Juice the juice of 1 lime, 1 tablespoonful of
Sugar fine sugar, and mix well together. Fill
Ice the glass with ice, and add 1 jigger of
Scotch Whiskey whiskey and 3 or 4 dashes of absinthe.
Absinthe Shake thoroughly, strain into a fizz
Seltzer Water glass, and fill with seltzer water.
1933 Anonymus: The Cocktail Book. Seite 50. Morning Glory Fizz.
Use Mixing Glass.
ONE tablespoonful fine sugar; juice of
half lemon; one portion Scotch whis-
key; three dashes absinthe; white of one
egg. Fill glass with ice, shake well, strain
into fizz glass, and fill with siphon.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 36. Morning Glory Fizz.
(use large bar glass)
3/4 glass of shaved ice.
Mix 3 or 4 dashes Absinthe in a little
water.
3 dashes lime juice.
4 or 5 dashes lemon juice.F
1 tablespoon sugar.
White of 1 egg.
1 wineglass Scotch Whiskey.
Mix well in shaker and strain. Fill up
glass with Seltzer or Vichy water and serve
at once. This is a morning beverage, a
tonic, and a nerve sedative.
1933 George A. Lurie: Here’s How. Seite 107. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . . . 3 dashes
Egg . . . . . . . . . . . . . white only Lemon . . . . . . . . . . 1 spoon
Sugar Syrup . . . . . . 1 spoon Seltzer . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and
serve immediately.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 44. Morning Glory Fizz.
Juice of one lime
Juice of 1/2 lemon
1 teaspoonful sugar
White of one egg
1 jigger Scotch whiskey
1/2 glass cracked ice
Shake well, strain, and fill glass with fizz water.
1933 Harry Todd: Mixer’s Guide. Seite 67. Morning Glory Fizz.
Use large bar glass.
One-half full of shaved ice.
White of 1 egg.
One wine glass of Irish whisky or gin, as preferred.
One teaspoonful of fine sugar.
Three dashes of absinthe.
Four dashes of lemon juice.
Shake well; strain into tall, thin glass; fill up with carbonated
water and serve immediately, as this drink should be taken while
effervescing.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 133. Morning Glory Fizz.
Juice of one lime
Juice of half a lemon
1 teaspoonful of sugar
White of one egg
100% Scotch whisky
1/2 glass of cracked ice
Shake well with shaker, strain, and fill glass with fizz water.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 25. Morning Glory Fizz.
Mixing glass
Juice of 1 lemon and 1 lime
1 barspoonful of sugar
Ice
2 oz. Scotch whiskey
2 dashes of Absinthe
White of one egg. Shake
Strain into a goblet. Fill with Seltzer
1933 William Guyer: The Merry Mixer. Seite 63. Morning Glory Fizz.
Juice of 1/2 Lemon or Lime
1/2 tablespoon Powdered Sugar
White of 1 egg . . . 2 dashes Absinthe
Glass Golden Wedding Whiskey
1934 Anonymus: 100 Famous Cocktails. Seite 40. Morning Glory Fizz.
(Tom Collins glass)
One bar-spoonful sugar
Four sprigs fresh Mint, one-half pony water, press well
Add one jigger Bourbon Whiskey
Stir, fill glass with fine ice to frost, fruit in season, place
hunch mint on top and serve with straws
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 32. Morning Glory Fizz.
(Use medium bar glass.)
Fill the glass one-half full of shaved ice.
Mix 3 or 4 dashes Absinthe in a little water.
3 dashes lime juice.
4 or 5 dashes lemon juice.
1/2 teaspoonful powdered white sugar.
The white of 1 egg.
A wine-glass of whiskv.
Shake well in a shaker and strain; fill balance of
glass with Seltzer, Apollinaris or Vichy water.
Drink immediately or the effect will be lost. It is
a morning beverage, a tonic and a nerve quieter.
1934 G. F. Steele: My New Cocktail Book. Seite 161. Morning-Glory Fizz.
1 portion Scotch Whiskey
3 dashes Absinthe
juice of half a Lemon
white of one Egg
Gum syrup to taste
Fill glass with ice, shake well; strain into fizz glass and fill
with siphon.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 162. Morning Glory Fizz.
(Use a large bar glass.)
In all first-class bar rooms it is proper to have the
whites of eggs separated into an empty bottle, provided
you have a demand for such a drink, and keep them
continually on ice, as, by doing so, considerable time
will be saved; mix as follows:
1 fresh egg (the white only);
3/4 table-spoonful of sugar;
1 or 2 dashes of lemon juice;
2 or 3 dashes of lime juice;
3 or 4 dashes of absinthe, dissolve well with a little
water or setters;
3/4 glass filled with fine-shaved ice;
1 wine-glass of Scotch whiskey.
Shake up well with a shaker; strain it into a good-
sized bar glass; fill up the balance with syphon selters
or vichy water, and serve.
The above drink must be drank as soon as prepared,
so as not to lose the effect and fiavor. The author
respectfully recommends the above drink as an excel
lent one for a morning beverage, which will give a
good appetite and quiet the nerves (see illustration,
plate No. 7).
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 28. Morning Glory Fizz.
Juice of one-half lemon.
One spoon sugar.
White of one egg.
One jigger Scotch whiskey.
Two dashes Absinthe.
Shake well, strain and fill with siphon.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 46. Morning Glory Fizz.
Juice of 1/2 Lemon, 1/2 tablespoon Powdered Sugar,
white of 1 Egg, 2 dashes Pernod, 1 jigger Four Roses or Paul Jones Whiskey.
Shake well with cracked ice, strain into small highball glass, fill with car-
bonated water. A friend of mine once inserted four of these Morning Glories
into himself with as many quick nervous mannerisms, and arrived at his
apartment at 5 :30 A. M., speaking an unknown tongue and wearing a waiter’s
apron and a perfect stranger’s hat. Later he claimed the language he had
used was Ancient Sanskrit.
1934 Jean Robert Meyer: Bottoms Up. Seite 8. Morning Glory Fizz.
Juice of 1/2 Lemon or Lime
1/2 tablespoonful Powdered Sugar
White of 1 egg – 2 dashes of Absinthe
if desired.
Glass Rye or Scotch.
1934 Magnus Bredenbek: What Shall We Drink. Seite 76. Morning Glory Fizz.
This is excellent after a night of festivity, when the high
spirits of the night before have run low. Plenty of ice in the
shaker, please, because this must be very cold to get best
results. Now pour in the white of an egg partly whipped,
cover with two ounces of whisky (any kind you like), add
about three teaspoons of “gum,” Absinthe or Noyeau (three
dashes only), a half teaspoon of lime juice and as much of
lemon juice. Shake well, strain into thin goblet half full of
ice, fill with vichy and seltzer and drink quickly. It will pep
you up for the rest of the day.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 241. Morning Glory Fizz.
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 Teaspoonful Powdered Sugar
White of 1 Egg
2 Dashes Absinthe
1 Drink Scotch Whiskey
Shake well with cracked ice, strain into a
glass and fill up with Carbonated Water
or any Sparkling Water desired.
Use glass number 12
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 203. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 1/2 jiggers Absinthe . . . . . . 3 dashes
Egg . . . . . . . . . . . . . white only Sweet-Sour . . . . s spoons
. Seltzer . . . . . . . . . . to fill
Shake well with ice, strain into goblet, fill with seltzer and serve im-
mediately.
1935 Adrian: Cocktail Fashions of 1936. Seite 90. Morning Glory Fizz.
Juice of 1/2 lemon.
Juice of 1/2 lime.
2 clashes absinthe.
1 white of egg.
1 shot Scotch whiskey.
1 barspoonful of sugar.
Shake, strain and fill glass with siphon.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 84. Morning Glory Fizz.
Juice one-half Lemon
One-half spoon Sugar
White of one Egg
One jigger Scotch
Two dashes Absinthe
Shake; strain; fill from chilled
siphon
1935 Anonymus: The Art of Mixing Drinks. Seite 70. Morning Glory Fizz.
Mix 4 dashes Absinthe in a little water
3 Dashes lime juice
4 Dashes lemon juice
1/2 Teaspoonful powdered sugar
The white of one egg
1 Jigger of whisky
This is an excellent morning beverage, a
wonderful tonic and nerve quieter.
1935 Leo Cotton: Old Mr. Boston. Seite 88. Morning Glory Fizz.
Juice of 1/2 Lemon or 1 Lime
1/2 Tablespoonful Powdered Su-
gar
White of one Egg
2 Dashes Absinthe
1 Jigger Scotch Whiskey
Shake well with cracked ice and
strain into 10 oz. glass and fill with
Seltzer water.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 182. Morning Glory Fizz.
1 Barspoon Sugar
1 Barspoon Lemon Juice
3 ds. Absinthe
1 Scotch Whisky
balance Soda Water
1936 Bill Edwards: Drinks. Seite 85. Morning Glory Fizz.
1 glass Scotch Whisky
The Juice of 1/2 Lemon or 1 Lime
1/2 tablespoonful powdered Sugar
The white of 1 Egg
2 dashes Absinthe.
Shake well, strain into long tumbler and fill with
syphon soda water.
1936 Elvezio Grassi: 1000 Misture. Seite 176. Morning Glory Fizz.
Agitare nel shaker con ghiac-
cio:
1 bianco d’uovo
1 cucchiaio zucchero.
Poi aggiungere:
1 cucchiaino Succo limone
3 spruzzi Succo di Cedro
4 spruzzi Absinthe
r bicchiere da vermouth di
Whisky. Pezzetti di ghiac-
cio.
Agitate bene, versate in un
grande ballon e riempite di
seltz o acqua minerale.
Servite con pagliette.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 177. Morning Glory Fizz.
1 glass Scotch whisky 1 teaspoon lemon juice
1/2 teaspoon absinthe 1 teaspoon sugar
1 teaspoon lime juice 1 egg white
Shake with cracked ice, strain into a highball glass, and
add sparkling water.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 60. Morning Glory Fizz.
In shaker: the juice of one-
half Lemon, a teaspoon of Su-
gar, half white of Egg, two
dashes of Anis “Pernod fils”,
one glass of Scotch Whisky;
shake well, strain into tumbler,
add Schweppes soda water or
syphon and serve.
1937 Anonymus: Here’s How. A Great Mixer in Any Company. Seite 16. Morning Glory Fizz.
Juice 1/2 lemon
1 teaspoon powdered sugar
White of 1 egg
1/2 ounce absinthe substitute
1 jigger rye whiskey
Add cracked ice, shake and strain into
a highball glass. Fill from Sparklet
Syphon. This has long been a favorite
the morning after. Scotch whiskey is often
used in this drink.
1937 John R. Iverson: Liquid Gems. Seite 83. Morning Glory Fizz.
Shaker — ice
1 oz. Brandy
3/4 oz. Whiskey (Bourbon)
Two dashes simple syrup
Two dashes lemon juice
Two dashes Curacao
White of one egg
Add a little Soda
Shake, strain and serve in large
fizz glass.
No decoration.
Observations
One of the few fizzes without Gin as a base.
A particularly tasty one, too.
1937 R. de Fleury: 1800 – And All That. Seite 182. Morning Glory Fizz.
Juice of 1/2 Lemon
Juice of 1/2 Lime
2 Dashes Absinthe
White of an Egg
1 Oz. Scotch Whisky
1 Barspoonful Sugar.
Shake well and strain.
Fill up with Soda
Water.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 146. Morning Glory Fizz.
Jugo do un limón.
Gotas ajenjo.
Clara de un huevo.
Vasito de whiskey WHITE LABEL.
Cucharadita de azúcar.
Bátase, cuélese y llénese con agua mineral
SAN AGUSTIN.
1938 Bud Caroll: Popular Drinks of Today. Seite 25. Morning Glory Fizz.
Whisky . . . . . . . . . . 1 jigger Sugar . . . . . . . .1 spoon
Egg . . . . . . . . . . . . . white only Absinthe . . . . . 2 dashes
. Lemon . . . . . . . 1 jigger
Shake well with chopped ice, strain into goblet,
fill with seltzer and serve immediately.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 175. Morning Glory Fizz.
Juice of 1/2 Lemon
1/2 spoon Sugar
White of one Egg
1 jigger Scotch Whisky
2 dashes Absinthe
Shake well
Strain into Fizz Glass
Fill with Seltzer
1938 Jean Lupoiu: Cocktails. Seite 102. Morning Glory Fizz.
Dans le shaker:
Le jus d’un demi citron, la moitié d’un
blanc d’œuf, 2 jets de Pernod Fils, 1 verre
de White Label Whisky.
Agiter et servir en complétant avec du
Perrier.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 90. Morning Glory-Fizz.
1 Eiweiß,
3 Eßlöffel Zitronensirup,
3 Eßlöffel Zitronensaft,
1 Mignonglas Sherry,
1 Mignonglas Whisky,
1 Mignonglas Absinth und
3 Eßlöffel feingeschabtes Eis
in den Schüttelbecher geben, 2 Minuten tüchtig
schütteln, in ein Servierglas seihen und mit Selters
auffüllen.
1938 Robert Vermeire: L’art du cocktail. Seite 71. Morning Glory Fizz.
Au shaker:
Un blanc d’œuf frais.
Sirop de sucre selon goût.
Le jus d’un demi-citron ou quantités
égales de jus de citron et de limon.
3 traits d’absinthe.
1 verre et demi à cocktail de gin, rhum,
fine, etc., au choix.
Frapper. Passer dans le tumbler et ajouter
eau gazeuse.
A recommander pour « calmer les nerfs ».
1940 Anonymus: Professional Mixing Guide. Seite 42. Morning Glory Fizz.
Juice 1/2 Lime, 1 pony Angostura
Bitters, 1/2 oz Absinthe substitute,
1 1/2 oz Whiskey, white of 1 Egg, 1/2
teaspoonful fine granulated Sugar.
Shake well with ice, strain into an
8oz highball glass, fill with carbon-
ated water and stir slightly. The
whiskey used in this drink should be
the same kind as the patron had the
night before, because this is pri-
marily a morning drink. (In horse-
and-buggy days the Morning Glory
Fizz was a very popular “hair of the
dog that bit you”. A good standby.)
1940 Charles: The Cocktail Book. Seite 113. Morning Glory Fizz.
1/2 teaspoonful of sugar syrup,
The juice of half a lemon,
The white of an egg,
2 dashes of absinthe,
3/4 gill of Scotch whisky.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 241. Morning Glory Fizz.
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 Teaspoonful Powdered Sugar
White of 1 Egg
2 Dashes Absinthe
1 Drink Scotch Whiskey
Shake well with cracked ice, strain into a
glass and fill up with Carbonated Water
or any Sparkling Water desired.
Use glass number 12
1940 Pedro Talavera: Los secretos del cocktail. Seite 151. Morning Glory Fizz.
En la cocktelera, unos pe-
dacitos de hielo.
1 yema de huevo.
1 cucharadita de azúcar.
6 gotas de jugo de limón.
6 ídem de Absenta.
2 cortezas de limón.
1 copa de W!hisky Pandy.
Agítese bien y se pasa al
vaso núm. 10, llenándose de
Agua de Borines.
1943 Oscar Haimo: Cocktail Digest. Seite 41. Morning Glory Fizz.
1 1/2 oz. Scotch
1 tsp. Powdered Sugar
White of Egg
1/2 tsp. Sugar
Shake and strain in highball
glass
Top with seltzer.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 94. Morning Glory Fizz.
Juice of 1 Lemon
1 teaspoon Fine Granulated Sugar
1 jigger Scotch or Brandy, Bour-
bon or Rye
1 White of Egg
1/2 ounce Absinthe Substitute
5 dashes Angostura Bitters
Shake well with cracked ice and strain into
Highball glass with 1 ice cube. Fill with Soda
Water.
1944 Nick Thomas: Bartender’s Friend. Morning Glory Fizz.
Juice of 1/2 Lemon Shake well with Ice.
1 Teaspoonful Sugar Strain into 10-oz. glass.
1 Egg White Fill with Soda.
2 Dashes Anisette
1 oz. Scotch Whiskey
1944 Oscar Haimo: Cocktail Digest. Seite 50. Morning Glory Fizz.
1 1⁄2 oz. Scotch
1 tsp. Powdered Sugar
White of Egg
Shake and strain in highball
glass with 1 cube Ice
Top with Sparkling Canada Dry Water.
1945 George Gardner: How to be a bartender. Seite 35. Morning Glory Fizz.
Use medium size mixing glass.
Ice, 2 or 3 lumps.
Sugar, 1 barspoon heaping full.
Lemon, juice of 1.
Absinthe, 2 dashes mixed in table
spoonful of water.
Egg, white of 1.
Gin or whiskey (as preferred), 1
jigger.
Shake; strain into large punch glass;
fill with seltzer and serve to be drunk
while effervescing.
1946 Bill Kelly: The Roving Bartender. Seite 37. Morning Glory Fizz.
White of 1 egg
2 dashes absinthe
1 dash angostura
1/2 spoon bar sugar
1 oz. whiskey
Shake and strain into 9 oz.
glass. Fizz with seltzer.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 27. Morning Glory Fizz.
1 1/2 oz. Scotch
1 tsp. powdered sugar
white of egg
1/2 tsp. sugar
Shake and strain in highball glass. Top with
seltzer.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 55. Morning Glory Fizz.
1 1/2 oz Scotch
1 tsp. Powdered Sugar
White of Egg
Shake and strain in highball
glass with 1 cube Ice
Top with Sparkling Canada Dry Water.
1947 A. Vermeys: Cocktails. Seite 63. Morning Glory Fizz (La Splendeur du
Matin).
(Shaker)
Jus d’un demi citron; 1/2 blanc d’œuf; 2 traits
de Pernod; 1 verre de Whisky ou Gin. Com-
pléter avec eau de Selz.
1947 Pedro Chicote: Cocktails mundiales. Seite 276. Morning-Glory-Fizz.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
La clara de un huevo fresco.
Dos cucharadas de jarabe de azúcar.
El jugo de un limón.
4 gotas de absinthe.
Una copita de dry gin.
Agítese muy bien en la cocktelera y sírvase en un
vaso grande, terminándole de llenar de soda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 79. Glory-Fizz.
Dans un shaker avec de la
glace pilée, deux cuillères de sirop de sucre, le
jus d’un demi-citron, un blanc d’œuf, un demi-
verre à liqueur d’Absinthe, un verre à madère de
Scotch-Whisky, agiter, remplir d’eau gazeuse, ser-
vir dans un gobelet en cristal avec une tranche de
citron Chalumeaux.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 285. Morning Glory Fizz.
2 teaspoonfuls Sugar Syrup
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 Egg White
1 pony Absinthe
1 jigger Scotch
Prepare and serve same as Silver Fizz.
Supposed to be a grand picker-upper for the morn-
ing after. Johnson says it “will give a good appetite
and quiet the nerves.”
Seite 283. Silver Fizz.
Frappe 1 egg white with the other in
gredients constituting the Sour base. Otherwise the
same as the Gin Fizz.
Seite 283. Gin Fizz.
1 tables-poonful Sugar Syrup
Juice of 1 medium-sized Lemon
1/2 jiggers Gin
Shake vigorously with crushed ice for several minutes
and strain into pre-chilled 8-ounce glass. Fizz up with
siphon of charged water, stirring continuously as water
is added. In this and practically all other Fizzes, lime
juice or a combination of lime and lemon juice may
be used in place of the lemon.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 58. Morning Glory Fizz.
Juice of one lime
Juice of 1/2 lemon
1 teaspoonful sugar
White of one egg
1 jigger Scotch whiskey
1/2 glass cracked ice
Shake well, strain, and fill glass with fizz water.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 413. Morning Glory Fizz.
Jugo de un limón.
Gotas de Ajenjo.
Clara de un huevo.
Vasito de whisky escocés.
Cueharadita de azúcar.
Hielo. Bátase, cuélese y
llénese el vaso con agua mi-
neral.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 413. Morning Glory Fizz.
Jugo de medio limón.
Gotas de agua de azahar.
Cucharadita de azúcar.
Vasito de crema de leche.
Vasito de ginebra seca.
Clara de un huevo.
Hielo, bátase, cuélese y
sírvase llenándose el vaso
con agua mineral.
1948 Jean Lupoiu: Cocktails. Seite 77. Morning Glory Fizz.
Dans le shaker:
Le jus d’un demi-citron, la moitié d’un
blanc d’œuf, 2 jets de Pernod Fils, 1 verre
de White Label Whisky.
Agiter et servir en complétant avec du
Perrier.
1948 Trader Vic: Bartender’s Guide. Seite 306. Morning Glory Fizz.
2 oz. scotch or bourbon, 1 egg white
as preferred 1 tsp. powdered sugar
2 dashes Pernod Juice 1/2 lemon
. Juice 1/2 lime
Shake with lots of cracked ice; strain into large chilled gob-
let; fill with seltzer.
1949 Emile Bauwens: Livre de Cocktails. Seite 98. Morning Glory Fizz.
1 Cuiller Sucre en Poudre –
Jus 1/2 Citron –
1 Blanc d’Œuf –
2 Traits Absinthe –
1 Verre Gordon’s Gin –
Frapper au shaker et passer dans un
verre à fizz; avant de servir, ajouter
de l’eau gazeuse.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 401. Morning-Glory-Fizz.
1 Eiweiss, 2 Barlöffel Zucker, 1 Barlöffel Anisette, den
Saft von 1 Zitrone, 1 Glas Whisky. Sehr gut schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 81. Morning Glory Fizz.
1/2 Gläschen Absinth, mit etwas
Wasser vermischt,
3 Schuß Zitronensaft,
1 Teelöffel Staubzucker,
1 Eiweiß,
1/2 Gläschen Whisky.
Gut durchschütteln, serviere nach
der gewohnten Art.
Dieses Getränk ist nach einer
Nacht reichlichen Alkoholgenusses
besonders zu empfehlen. Es wirkt
wunderbar stärkend und nerven-
beruhigend.
1950 Julio Cesar Clave: El Barman Pratico. Morning Glory Fizz.
1/2 Clara de huevo, 5 Chs.
Granadina, 15 Grs. Ananá (jugo), 5 Grs. Limón (ju-
go), 50 Grs. Dry Gin. Batido. Vaso N° 1.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 152. Morning Glory Fizz.
2 oz. Scotch or Bourbon 1 Egg White
2 dashes Pernod 1 tsp. Powdered Sugar
Juice 1/2 Lime Juice 1/2 Lemon
Shake with lots of cracked ice and strain. Fill with
seltzer.
Excellent to combat dillyfiddles, megrims, mental
mists, swamp lumbago, and ear itch.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 172. Morning Glory Fizz.
Juice 1/2 lemon
1/2 teaspoon sugar
White 1 egg
2 dashes absinthe
1 jigger Dewar’s Scotch whisky
Ice
Shake. Strain into fizz or 8-oz. highball
with club soda.
1952 Anonymus: Cocktails. Seite 111. Morning Glory Fizz.
Dans le shaker:
Le jus d’un demi-citron,
Une cuiller à café de sucre,
1/2 blanc d’œuf,
Deux traits d’anis Pernod Fils,
Un verre de scotch whisky,
Bien frapper, passer dans un tumbler, ter-
miner avec du Schweppes soda ou du
siphon et servir.
1952 Charles: The Cocktail Bar. Seite 113. Morning Glory Fizz.
1/2 teaspoonful of sugar syrup,
The juice of half a lemon,
The white of an egg,
2 dashes of absinthe,
3/4 gill of Scotch whisky.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 122. Morning Glory Fizz.
1 white of egg
1 teaspoon of sugar
1 juice of lemon
1 glass of Scotch whisky
1 teaspoon of oxygene
Shake well and pour into large glass,
fill to top with soda.
1953 Anonymus: Manual del bar. Seite 280. Morning Glory Fizz.
. El Jugo de medio Limón.
. 2 cucharaditas de Azúcar Im-
Batido palpable.
Servido en un vaso de 2 golpes de Pernod.
200 gramos. 1 Clara de Huevo.
. 50gramos de Whisky Escocés.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 288. Morning Glory Fizz.
2 teaspoonfuls Sugar Syrup
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 Egg White
1 pony Absinthe
1 jigger Scotch
Prepare and serve same as Silver Fizz.
Supposed to be a grand picker-upper for the morning after. Johnson
says it “will give a good appetite and quiet the nerves.”
Seite 286. Silver Fizz.
Frappé 1 egg white with the other in gredients con-
stituting the Sour base. Otherwise the same as the Gin Fizz.
Seite 286. Gin Fizz.
1 tables-poonful Sugar Syrup
Juice of 1 medium-sized Lemon
1 1/2 jiggers Gin
Shake vigorously with crushed ice for several minutes and strain into
pre-chilled 8-ounce glass. Fizz up with siphon of charged water, stirring
continuously as water is added. In this and practically all other Fizzes,
lime juice or a combination of lime and lemon juice may be used in
place of the lemon.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 103. Morning Glory Fizz.
Juice 1/2 Lemon or 1 Lime
1 Teaspoon Powdered Sugar
White of 1 Egg
1/2 Teaspoon Absinthe Substitute
2 oz. Scotch Whiskey
Shake well with cracked Ice and strain
into 8 oz. Highball glass. Fill with
Carbonated Water.
1953 S. S. Field: The American Drinking Book. Seite 232. Morning Glory.
Juice of 1/2 lemon, 1 teaspoon of sugar, white
of 1 egg, 2 dashes of Pernod, 1 jigger of Whiskey. Shake with cracked
ice until the tinkle of the ice becomes a soft purr. Strain and fill with
soda.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 84. Morning-Glory Fizz.
1955 Jean Lupoiu: Cocktails. Seite 84. Morning Glory Fizz.
Dans le shaker:
Le jus d’un demi-citron, la moitié d’un
blanc d’oeuf, 2 jets de Pernod Fils, 1 verre
de Long John.
Agiter et servir en complétant avec du
Schweppes Soda Water.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 116. Morning Glory Fizz.
2 Jiggers Scotch Whisky
2 Dashes Pernod
1 Egg White
1 Teaspoon Powdered Sugar
Juice of 1/2 Lemon
Juice of 1/2 Lime
Shake well with ice and strain
into glass. Fill up with Soda
Water.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 131. Morning Glory Fiz.
Shaker, glace
1 verre Scotch Whisky
2 traits Pernod
Jus 3/4 citron
1 cuill. à thé sucre
1 blanc d’œuf
Bien frapper au shaker et
passer dans verre à fizz. Soda,
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 121. Morning Glory Fizz.
2 ounces Scotch whisky Juice of 1⁄2 lemon
1 teaspoon sugar 1 teaspoon Pernod
. Seltzer
Shake with cracked ice, strain into 8-ounce glass, fill
with seltzer.
1959 Anonymus: Manual de Cocteleria. Morning Glory Fizz.
Una cucharadita de azúcar
1/4 onza de jugo de limón
1 1/2 onza de Whisky Scotch
Gotas de ajenjo
Una clara de huevo
Batido a mano y en copa de 8 onzas con soda.
1960 Anonymus: Recetas para cocteles. Seite 44. Morning Glory Fizz.
Una cucharadita de azúcar
1/4 onza de jugo de limón
1 1/2 onza de Whiskey Scotch
Gotas de ajenjo
Una clara de huevo
Batido a mano y en copa de de 8 onzas con soda.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 78. Morning glory fizz.
1 verre de Whisky
1/2 jus de citron
1/2 blanc d’œuf
2 traits de Pernod
Eau gazeuse
1964 Anonymus: Manual del bar. Seite 282. Morning Glory Fizz.
. El jugo de medio limón.
. 2 cucharaditas de azúcar im-
Batido. palpable.
Servido en un vaso de 2 golpes de Pernod.
200 gramos. 1 clara de huevo.
. 50 gramos de Whisky Escocés.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 110. Morning Glory Fizz.
4/5 Vat 69 Whisky
1/5 Zitronensaft
1 TL Zuckersirup
1 TL Pernod
3 dashes Marie Brizard Anisette
verfahren, wie im Grundrezept
angegeben
1965 Harry Schraemli: Manuel du bar. Seite 439. Morning Glory Fizz.
1 blanc d’œuf, 2 cuillères à bar de sucre, 1 cuillère à bar anisette, le
jus d’un citron, 1 verre whisky. Très bien agiter.
1965 Robert London & Anne London: Cocktails and snacks. Seite 84. Morning Glory Fizz.
1 1/2 ounces Scotch or bourbon 1 egg white
Juice of 1 lemon 2 dashes Pernod
1 teaspoon fine grain sugar
Shake with cracked ice. Strain into glass. Add ice cube and soda.
1966 Harry Schraemli: Le roi du bar. Seite 126. Morning Glory Fizz.
Shaker. 1 blanc d’œuf, 2 cb de sucre, 1 cb
anisette, 1 jus de citron, 1 whisky.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 56. Morning Glory Fizz.
1 1/2 oz. Scotch, White of Egg, 1 tsp. Powdered Sugar
Shake with Ice and Strain into Highball glass with 1 cube
of ice. Fill with Canada Dry Club Soda.
1968 Anonymus: The Dieter’s Drink Book. Seite 39. Morning Glory Fizz.
1 1/2 oz. Scotch, 86 proof
3 dashes Pernod
1 tbs. lemon juice
1 tsp. powdered sugar
1 egg white
Shake ingredients vigorously with cracked ice.
Strain into highball glass. Add ice cubes. Fill
with chilled club soda. Add lemon twist.
1971 Anonymus: Tropical Recipes. Standard Recipes. Morning Glory Fizz.
(Shake)
Stem Glass, 8 oz. Chill
Mixing Glass, Fine Ice
1 Jigger Lemon Juice
1⁄2 ” Angostura Bitters
1⁄2 ” Absinthe substitute
1 ” Simple Syrup or
1 Barspoon sugar
1 Jigger Whiskey
White of 1 Egg
Shake and strain
Fill with Seltzer
1972 Leo Cotton: Old Mr. Boston. Seite 66. Morning Glory Fizz.
Juice 1/2 Lemon or 1 Lime
1 Teaspoon Powdered Sugar
White of 1 Egg
1/2 Teaspoon Absinthe Substitute
2 oz. Old Mr. Boston Scotch
Whisky
Shake well with cracked ice and
strain into 8 oz. highball glass. Fill
with carbonated water and stir.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 285. Morning Glory Fizz.
2 ounces scotch or Bourbon
2 dashes Pernod
1 egg white
1 teaspoon bar sugar
Juice of 1/2 lemon
Juice of 1/2 lime
Club soda
Shake all ingredients except soda with ice cubes. Strain into
chilled large goblet. Fill glass with soda.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 56. Morning Glory Fizz.
1 1/2 oz. Scotch, White of Egg, 1 tsp. Powdered Sugar.
Shake with Ice and Strain into Highball glass with 1 cube
of Ice. Fill with Canada Dry Club Soda.
1976 Anonymus: International Guide to Drinks. Seite 81. Morning Glory Fizz.
Juice of one lemon
Large measure of whisky
Dash anisette
White of egg
Teaspoon sugar
Shake and strain
Top up with soda water
1976 Brian F. Rea: Brian’s Booze Guide. Seite 66. Morning Glory Fizz.
Blend/strain into tall collins glass half filled
with ice
2 ounces Scotch
1⁄2 ounce Pernod
1 ounce sweet and sour
1 ounce cream or half and half
Egg white
Dash of Peychauds Bitters (if available)
Top with soda, serve with straws
You can also make this drink with Gin.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 197. Morning Glory Fizz.
The Juice of 1/2 Lemon or
1 Lime.
1/2 Tablespoonful Powdered
Sugar.
The White of 1 Egg.
2 Dashes Pernod.
1 Glass Scotch Whisky.
Shake well, strain into long tum-
bler and fill with syphon soda
water.
1977 Stan Jones: Jones’ Complete Barguide. Seite 343. Morning Glory Fizz.
Hiball Glass Shake
1 oz lemon (or lime) juice
1 tsp sugar
1 egg white
1/4 oz Pernod
1-1/2 oz Scotch
(1 dash Peychaud’s bitters op-
tional)
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 194. Mornin Glory Fizz. 6 cl Scotch Whisky; 1,5 cl Limettensaft; 1,5 cl Zitronensaft; 2 cl Zucker; 3 Dashes Absinth; 1 Eiweiß; Soda. Garnitur: Zitronenscheibe.
explicit capitulum
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