Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.66)
| 2 dashes | lemon juice — Source says two or three dashes. | acid |
| 2 dashes | lime juice — Source says two or three dashes. | acid |
| 0.5 glass | ice — fine ice | base |
| 1 wine glass | Tom gin | base |
| seltzer — cold syphon seltzer | dilution | |
| 1 pony | cream | other |
| 1 | egg — whole egg | other |
| 1 spoonful | sugar — powdered sugar | sweetener |
- Shake the fine ice, lemon juice, lime juice, powdered sugar, cream, Tom gin, and whole egg well in a shaker.
- Strain into a fizz glass, fill with cold syphon seltzer, spoon well, and serve.
Ice: Fine ice
Because Daly claims authorship, this is a useful self-branded turn-of-the-century fizz checkpoint.
The whole egg and cream make this a notably dense fizz, and the final spooning matters.