Morning Glory Fizz

How to Mix Drinks: Bar Keepers' Handbook by Winter (1884, p.15) — Bar Keepers' Handbook 1884

1. Dissolve sugar, lemon juice, and absinthe with a little water, add egg white and Scotch whiskey, fill with fine shaved ice, shake well, strain into a fancy bar glass, and fill with soda or seltzer.

Ice: Fine shaved ice

Scientific Bar-Keeping by E. N. Cook & Co. (1884, p.12)

1. Add the sugar, lemon juice, lime juice, dissolved absinthe, egg white, and Scotch whisky to a shaker with fine shaved ice.
2. Shake briskly.
3. Strain into a large bar glass, fill the balance with Seltzer or Vichy water, and serve while foaming.

Ice: Fine shaved ice

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.26) — 1888

1. Fill the glass three-quarters full with fine ice and combine the absinthe-water mix, lime juice, lemon juice, sugar, egg white, and Scotch whiskey.
2. Shake well and strain.
3. Fill the balance of the glass with seltzer or Vichy water and serve immediately.

Ice: Fine ice

Summary

A dense restorative fizz that preserves absinthe-and-whiskey morning service before later simplification.

This is a particularly valuable checkpoint because it shows the early Morning Glory as a true bracer rather than just a named fizz variant.

Its immediacy matters; the source explicitly warns that the effect is lost if not drunk at once.

Compared with simpler gin and whiskey fizzes, this is more medicinal, more layered, and more overtly restorative.

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.23)

1. Shake the ingredients well with ice.
2. Strain into a large punch glass and fill with syphon seltzer.

This is one of the most valuable early Boothby entries because it keeps absinthe, egg white, and restorative fizz logic visibly linked before later canon hardens.

The drink's historical identity depends on the foamy shake plus charged-water finish, with the absinthe note acting as a medicinal accent.

Wehman's Bartender's Guide by Henry J. Wehman (1891, p.51) — Henry J. Wehman 1891

1. Shake the absinthe, lime juice, lemon juice, sugar, egg white, Scotch whiskey, and fine ice well.
2. Strain into a large bar glass.
3. Fill the balance with seltzer or Vichy water.
4. Serve at once.

Ice: Fine ice

Nose

Absinthe and citrus rise sharply over whisky and froth.

Palate

It is more aromatic and medicinal than a plain whiskey fizz, with absinthe pushing the drink toward the reviver and restorative edge of the family.

Finish

The finish is bright, herbal, and faintly smoky.

Summary

A highly expressive fizz sitting at the crossover between morning restorative, aromatic cocktail seasoning, and sparkling sour structure.

Morning Glory Fizz is one of the most valuable bridge drinks in Wehman because it brings together absinthe seasoning, whisky, egg, and effervescence in a single codified form. It shows how porous the boundary was between restorative service and canonical cocktail families.

The drink needs enough shake to emulsify the egg white and integrate the absinthe, but it must still finish lively once topped.

Compared with Whiskey Fizz, this is more aromatic and more self-consciously tonic. Compared with an Absinthe Cocktail, it is vastly more sparkling and textural.

New and Improved Bartenders' Manual by Harry Johnson (1900, p.164) — Harry Johnson 1900

1. Add the egg white, sugar, lemon juice, lime juice, absinthe, fine-shaved ice, and Scotch whiskey to a large bar glass or shaker, dissolving the absinthe with a little water or selters.
2. Shake up well with a shaker.
3. Strain into a good-sized bar glass.
4. Fill up the balance with syphon selters or vichy water and serve.

Nose

Scotch, absinthe, and citrus rise together in a sharper and more aromatic profile than a plain whiskey fizz.

Palate

This is a distinctly turn-of-the-century restorative fizz, mixing whiskey, egg white, citrus, and absinthe into something more invigorating and nerve-tonic in conception than purely pleasurable.

Finish

The finish is brisk, faintly herbal, and drying.

Summary

A stimulating whiskey-and-absinthe fizz that turns texture and aromatics into a morning restorative style.

Johnson explicitly frames the drink as a morning beverage to quiet the nerves and improve the appetite, which makes it a valuable example of functional rhetoric inside mixed-drink history rather than mere flavour description.

Johnson's note about keeping separated egg whites on ice to save time is important. It shows a more systematised commercial bar practice sitting behind the drink.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.38)

1. Fill the glass one-half full of shaved ice, add the ingredients, and shake well.
2. Strain, fill the balance with charged water, and drink immediately.

Ice: Shaved ice

This is one of the key morning-revival fizz checkpoints because Sheridan explicitly preserves both the absinthe note and the therapeutic framing.

The absinthe is first mixed in a little water before joining the main shake, which helps define the drink's texture and aroma.

The Complete Buffet Guide by V. B. Lewis (1903, p.39) — V. B. Lewis 1903

1. Shake the absinthe, lime juice, lemon juice, sugar, egg white, and whisky well.
2. Strain and fill the balance of the glass with Seltzer, Apollinaris, or Vichy water.
3. Drink immediately.

Nose

Absinthe and citrus sharpen the whiskey fizz base into something cooler and more aromatic.

Palate

Lewis is unusually explicit about the intended function here, which makes the drink important as restorative doctrine as well as recipe.

Finish

The finish is bright, anise-tinged, and lively.

Summary

A restorative absinthe-whiskey fizz from the medicinal morning branch.

Lewis explicitly describes it as a morning beverage, a tonic, and a nerve quieter.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.39) — Lowe 1904

1. Shake the ice, sugar, lemon juice, absinthe mixed with a little water, egg white, and gin or whiskey.
2. Strain into a large punch glass, fill with seltzer, and serve while effervescing.

Ice: 2 or 3 lumps

Nose

Citrus, absinthe, and soft foam rise in a bracing aromatic lift.

Palate

This entry remains historically important because it keeps the explicit morning-drink rationale attached to the absinthe-lifted fizz line.

Finish

The finish is bright, anise-tinged, and highly refreshing.

Summary

An absinthe-lifted morning fizz from the bracing restorative branch.

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.38) — Boothby 1908

1. Place the sugar, lemon juice, dissolved absinthe, egg white, and gin or whiskey in a shaker with a few lumps of ice.
2. Shake well and strain into a large punch glass.
3. Fill with siphon seltzer and serve immediately.

Ice: A few lumps

Nose

Lemon and absinthe lift sharply from the foam.

Palate

The drink is brisk and restorative, with the absinthe giving a colder, more aromatic edge than the plain fizz line.

Finish

The finish is frothy, herbal, and fresh.

Summary

An absinthe-bright morning branch of the mature fizz family.

Jack's Manual by J. A. Grohusko (1910, p.67)

1. Shake the lime juice, lemon juice, sugar, egg white, Scotch whiskey, and cracked ice well.
2. Strain and fill the glass with fizz water.

Ice: Cracked ice

The Buffet Blue Book by John H. Considine (1912, p.41)

1. Shake the ice, gum syrup, lime or lemon juice, curacoa, Abbott's Bitters, absinthe, brandy, and whiskey well.
2. Strain into a tall thin glass, fill up with seltzer or any other water desired, and serve.

Ice: Ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.32)

1. Fill the glass three-quarters full of fine ice, combine the absinthe with a little water, add the citrus juices, sugar, egg white, and Scotch whiskey, shake well, strain, fill with seltzer or Vichy water, and serve immediately.

Ice: Ice

The source explicitly markets it as a morning tonic and nerve quieter, which makes the cultural framing part of the recipe witness.

Bartenders' Manual by Bartenders Association of America (1913, p.35)

1. Shake well in a shaker, strain, and fill the balance with seltzer or Vichy water.
2. Drink immediately.

Ice: Fine ice

Julian's Recipes by Julian Anderson (1919, p.11)

1. Shake the egg white, sugar, lemon juice, lime juice, absinthe, shaved ice, and Scotch whiskey well.
2. Strain into a good-sized bar glass, fill the balance with cold Apollinaris water, and serve.

Ice: Shaved ice

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.61) — Harry Johnson of New Orleans

1. Shake well and strain into medium-sized tumbler.
2. Fill the balance with soda or syphon.

This matters because it gives us a clean London 1923 checkpoint for the Johnson-attributed Morning Glory Fizz line.

The defining point is the egg-white Scotch base lifted with absinthe and charged water.

About Town Cocktail Book by Joe Fitchett (1925, p.26) — About Town 1925

1. Fill the glass with ice and shake well.
2. Strain into a fizz glass and add syphon.

Ice: Ice

This matters because it keeps the absinthe-lifted morning fizz branch alive in the mid-1920s social layer.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.55) — Harry Johnson of New Orleans attribution

1. Shake well, strain into a medium-sized tumbler, and fill the balance with soda or syphon.

This matters because it preserves the mature absinthe-and-Scotch morning fizz line in McElhone's interwar canon.

Cocktails by Pedro Chicote (1928, p.269) — Pedro Chicote 1928

1. Shake very well and top with soda in a large glass.

Ice: 2 or 3 pieces ice

This matters because it gives Chicote a dedicated fizz version of the Morning Glory line alongside the Daisy branch.

The Artistry of Mixing Drinks by Frank Meier (1936, p.60)

1. Shake well, strain into a tumbler, add soda water or syphon, and serve.