Royal Fizz

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

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

This is a good example of the fizz family intersecting directly with the cordial-and-liqueur field rather than staying purely sour.

The underlying service remains the standard fizz pattern despite the richer modifier.

Modern American Drinks by George J. Kappeler (1895, p.61) — George J. Kappeler 1895

1. Prepare the drink the same as a Plain Gin Fizz, adding both the white and the yolk of a fresh egg before shaking.
2. Strain into a fizz-glass, fill with siphon seltzer, and serve.

Nose

The egg gives the drink a fuller, rounder aroma than the lighter silver or plain fizz line.

Palate

Using the whole egg makes this a richer and more substantial fizz, yet it still depends on effervescence rather than tipping into flip territory.

Finish

The finish is creamy, sparkling, and citrus-softened.

Summary

A full-egg gin fizz showing the family at its richest still-sparkling point.

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

1. Shake the fine ice, whole egg, sugar, lemon juice, and gin or whiskey.
2. Strain into a fizz glass, fill with Apollinaris, and serve while still effervescing.

Ice: Fine ice

Nose

Citrus and fresh foam dominate the nose.

Palate

Royal Fizz is useful because it makes the whole-egg branch explicit, completing the white, yolk, and whole-egg fizz spectrum inside one late manual.

Finish

The finish is rich, sparkling, and softly citric.

Summary

A whole-egg fizz completing the mature named egg-fizz set.

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.58)

1. Fill the mixing glass with ice, shake well, strain into a high-ball glass, top with soda, and serve.

Ice: Ice

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

1. Make the drink as a Plain Gin Fizz.
2. Add a whole egg to the sugar, sour, and gin before shaking.
3. Serve charged and cold.

Garnish: Twist of lemon peel

Ice: Three or four lumps

Nose

The nose is softer and richer than the plain fizz line.

Palate

The whole egg gives the fizz a fuller, rounder body than either the Silver or Golden variants.

Finish

The finish is creamy, citric, and foamy.

Summary

The whole-egg branch of the mature fizz family.

Jack's Manual by J. A. Grohusko (1908, p.55) — Grohusko 1908

1. Shake the sugar, lemon juice, gin, egg, and cracked ice well.
2. Strain, fill with fizz water, and serve with straws.

Ice: Cracked ice

Nose

Lemon and gin rise through the richer foam.

Palate

This is a useful full-egg checkpoint because it clarifies the distinction between silver, golden, and royal fizz naming before later simplification.

Finish

The finish is creamy, bright, and refreshing.

Summary

A full-egg gin fizz from the richer branch of the fizz family.

Jack's Manual by J. A. Grohusko (1910, p.77)

1. Shake the sugar, lemon juice, dry gin, egg, and cracked ice well.
2. Strain, fill with fizz water, and serve with straws.

Ice: Cracked ice

The Buffet Blue Book by John H. Considine (1912, p.48)

1. Shake the ice, sugar, lemon juice, fresh egg, and gin or whiskey well.
2. Strain into a fizz glass, fill up with seltzer, and drink while effervescent.

Ice: Ice

The Buffet Blue Book by John H. Considine (1912, p.72)

1. Shake the egg, sugar, gin, lemon juice, cream, and ice well.
2. Strain into a tall glass and finish with seltzer.

Ice: Ice

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 syphon.

This matters because it preserves a London 1923 whole-egg citrus-gin royal fizz branch.

The orange-and-lemon combination plus whole yolk set it apart from plainer egg-white fizz lines.

About Town Cocktail Book by Joe Fitchett (1925, p.27) — Whisky or Gin

1. Half fill a shaker with shaved ice and add the ingredients.
2. Shake well, strain into a tall glass, fill up with seltzer water, and serve at once.

Ice: Shaved ice

This matters because it preserves a full-egg royal fizz with explicit base-spirit choice in a 1925 social source.

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

1. Shake hard, strain into a balloon glass, fill with iced seltzer, and serve.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.69) — Barflies 1927

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

This matters because it preserves a grenadine-and-yolk Royal Fizz checkpoint in McElhone's interwar canon.

The yolk fraction is slightly OCR-compressed, so that detail is preserved conservatively.

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

1. Shake very well, strain into a large glass, and finish with seltzer.

Ice: Ice

Cocktails by Pedro Chicote (1928, p.270) — Grenadine version

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

Ice: 2 or 3 pieces ice

This matters because it preserves a grenadine-marked royal branch in Chicote's fizz chapter.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.167)

1. Shake well and strain.

Ice: Cracked ice

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

1. Shake, strain into a medium size glass, and fill with syphon soda water.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.48)

1. Make exactly as for the gin fizz, using both yolk and white of the egg.
2. Strain into a tall glass, top with seltzer, and serve.