Eagle Fizz — The Cocktail Ontologist

Variants (2)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.174)

3 dashes	lemon juice	acid
1 wine-glass	gin	base
1 tablespoonful	powdered sugar — pulverized sugar	base
	milk — rich milk	dilution
1 dash	seltzer — seltzer water	dilution
1 dash	creme de vanille — Creme de Vanille	modifier
1 egg white	egg white — white of one egg	other
	ice — fine shaved ice	other
2 dashes	orange flower water — Orange Flower water	other

Combine the sugar, lemon juice, egg white, gin, creme de vanille, orange flower water, seltzer water, and fine shaved ice, then fill the glass with rich milk.
Shake well, strain back into the same glass, and serve with a thin punch glass to drink from.

Ice: Shaved ice

The separate thin punch glass is part of the printed service ritual.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.30)

3 dash	lemon juice — Lemon juice	acid
1 wine-glass	gin — Gin	base
1 tablespoon	sugar — Pulverized sugar	base
	milk — Milk	dilution
1 squirt	seltzer — Seltzer water	dilution
1 dash	creme de vanille — Crème de vanille	modifier
1 whole	egg white — Egg white	other
	ice — Fine shaved ice	other
2 dash	orange flower water — Orange flower water	other

Shake the sugar, lemon juice, egg white, gin, crème de vanille, orange flower water, seltzer, shaved ice, and milk well, strain, and serve.

Ice: Ice

See also: Telephone Fizz, Southern Club Royal Gin Fizz