Modern American Drinks by George J. Kappeler (1895, p.60) — George J. Kappeler 1895
| Silver Fizz — silver fizz | base | |
| 1 whole | egg yolk — egg yolk | other |
| pepper — pepper | other | |
| salt — salt | other | |
| Vinegar — vinegar | other |
- Make a silver fizz.
- Save the yolk of the egg and serve it in the half-shell with a little pepper, salt, and vinegar alongside the fizz.
Garnish: Seasoned egg yolk on the side
- Nose
- The fizz itself is familiar, but the sidecar yolk announces the drink as an eccentric restorative performance.
- Palate
- This is less a flavour reinvention than a service conceit, separating the egg into a sparkling drink and a seasoned restorative bite.
- Finish
- The finish depends on whether the yolk is taken; either way the drink retains its curious tonic identity.
- Summary
- A theatrical service variant that turns a silver fizz into a restorative two-part experience.
This entry is especially valuable because it shows that service theatre and adjunct sidebites could be part of mixed-drink identity, not merely garnish afterthoughts.