Texas Fizz — The Cocktail Ontologist

Family

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.84) — Harry of Ciro's 1923

This matters because it preserves a dual-citrus gin fizz branch in the late London hotel-bar layer.

L'Art du Shaker by Dominique Migliorero (1925, p.66)

0.5 lemon	lemon juice — Lemon juice	acid
0.5 orange	orange juice — Orange juice	acid
1 liqueur glass	gin — Gin	base
1 coffee spoon	Grenadine — Grenadine	base
	iced seltzer water — Iced seltzer water	dilution

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.79) — Barflies 1927

This matters because it keeps another orange-bearing gin fizz branch explicit in the late McElhone field.

El Bar Americano en España by Pedro Chicote (1927, p.105)

1 lemon	jugo de limón — jugo de un limón	acid
1 orange	jugo de naranja — jugo de una naranja	acid
1 copita	dry gin — 1 copita de dry gin	base
	ice — 2 ó 3 pedacitos de hielo	base
	Seltzer water — agua de seltz	dilution
2 tablespoon	jarabe de azúcar — 2 cucharadas de jarabe de azúcar	sweetener
1 tablespoon	jarabe de granadina — 1 cucharada de jarabe de granadina	sweetener

Ice: Ice

Cocktails by Pedro Chicote (1928, p.270) — Orange and grenadine version

1 lemon	lemon juice — Jugo de un limon	acid
1 orange	orange juice — Jugo de una naranja	acid
1 copita	dry gin	base
	ice — Hielo	base
	Seltzer water — Agua de seltz	dilution
1 tablespoon	Grenadine — Jarabe de granadina	sweetener
2 tablespoon	Sugar syrup — Jarabe de azucar	sweetener

Ice: 2 or 3 pieces ice

This matters because it preserves a fruit-rich Texas branch inside Chicote's fizz chapter.

The Artistry of Mixing Drinks by Frank Meier (1936, p.62)

0.25 orange	orange juice — Orange juice	acid
0.5 glass	gin — Gin	base
0.25 lemon	lemon juice — Lemon juice	base
	champagne — Top with Champagne	other
1 dash	Grenadine — Grenadine	sweetener

Ice: Ice

Café Royal Cocktail Book by W. J. Tarling (1937, p.226)

See also: Royal Fizz, China Fizz