Egg Phosphate

Modern American Drinks by George J. Kappeler (1895, p.58) — George J. Kappeler 1895

1. Put the egg, sugar, and acid phosphate into a mixing-glass half-full of fine ice.
2. Shake well, strain into a thin glass, fill up with siphon seltzer or vichy, and serve.

Nose

The aroma is light and lightly mineral rather than overtly spirituous.

Palate

Acid phosphate gives the drink a bright tonic sharpness, while the egg lends a faint body without making it heavy.

Finish

The finish is clean, brisk, and mineral-bright.

Summary

A phosphated egg refresher from the medicinal-soft-drink edge of bar service.

This is a very useful ontology entry because it shows the phosphate world intersecting with egg drink logic and soda service, not only with spirit cocktails.

Jack's Manual by J. A. Grohusko (1910, p.49)

1. Shake the sugar, egg, orange juice, phosphate, and cracked ice well with a shaker.
2. Strain and serve.

Ice: Cracked ice

The Buffet Blue Book by John H. Considine (1912, p.31)

1. Shake the fine ice, sugar, acid phosphate, egg, and water well.
2. Strain into a lemonade glass and serve.

Ice: Fine ice