Ruby Fizz

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.74) — Harry of Ciro's 1923

1. Shake well and strain into a medium-sized tumbler.
2. Fill the balance with ginger ale.

This matters because it preserves a sloe-gin whole-egg fizz branch outside the standard gin fizz line.

The use of ginger ale rather than soda is the key structural detail here.

L'Art du Shaker by Dominique Migliorero (1925, p.58)

1. Shake well, strain into a tumbler, complete with ginger ale, and serve.

The source attributes this to Wm. Yarrow, San Francisco.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.70) — Wm. Yarrow / McDonagh Bros. recipe

1. Shake well and strain into a medium-sized tumbler.
2. Fill balance with ginger ale.

This matters because it keeps a lively sloe-gin fizz branch visible in the late McElhone canon.

The Artistry of Mixing Drinks by Frank Meier (1936, p.61)

1. Shake with ice, strain into a tumbler, add soda water, and serve.

Ice: Ice