Buffalo Fizz — The Cocktail Ontologist

Variants (2)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.175)

0.5 lemon	lemon — one-half a lemon	base
1 jigger	rye whiskey	base
	seltzer — fizz same as Swiss Ess	dilution
1 slice	orange slice — slice of orange	garnish
0.5 jigger	Sherry wine	modifier
1 egg white	egg white — white of one egg	other
1 barspoon	powdered sugar	sweetener

Shake the lemon, powdered sugar, rye whiskey, sherry wine, and egg white well.
Strain into a small fizz glass, fill in the Swiss Ess manner, and serve with a slice of orange.

Garnish: Slice of orange

Bartenders' Manual by Bartenders Association of America (1913, p.18)

0.5 lemon	lemon — Lemon	base
1 jigger	rye whisky — Rye whisky	base
	seltzer — Fizz water	dilution
0.5 jigger	Sherry wine — Sherry wine	modifier
1 white	egg white — White of egg	other
1 barspoon	powdered sugar — Powdered sugar	sweetener

Shake well, strain into a small fizz glass, fill with fizz water, and serve with a slice of orange.

Garnish: Orange slice

See also: Elk's Fizz, Swiss Ess

Source OCR prints the name as 'Buffallo Fizz'; normalized conservatively here as Buffalo.