Goblet Fizz — The Cocktail Ontologist

Variants (2)

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

0.5 jigger	Bourbon whiskey — Bourbon whiskey	base
2 dashes	Jamaica rum	base
0.25 lemon	lemon — quarter of a lemon	base
	seltzer — Fill after straining.	dilution
2 dashes	Maraschino — Maraschino	modifier
	ice — shaved ice	other
0.5 jigger	port wine — Port wine	other
0.5 jigger	Rhine wine	other
2 dashes	gum syrup — OCR on this line is soft.	sweetener

Mace the lemon in the glass, then add the gum syrup, port wine, bourbon whiskey, Jamaica rum, maraschino, Rhine wine, and shaved ice.
Stir well, strain into a goblet, fill with seltzer, and serve.

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.29)

0.5 jigger	bourbon whisky — Bourbon whisky	base
2 dash	Jamaica rum	base
0.25 lemon	lemon — Lemon	base
	seltzer — Seltzer	dilution
2 dash	Maraschino liqueur — Maraschino	modifier
	ice — Shaved ice	other
0.5 jigger	port wine — Port wine	other
0.5 jigger	Rhine wine	other
2 dash	gum syrup — Gum syrup	sweetener

Ice: Shaved ice

See also: Panama Fizz, Gin Punch

The source's gum syrup line is OCR-soft, so the printed structure is preserved conservatively.