Trinidad Fizz

History

Adapted from a recipe in Charles H. Baker's 1939 The Gentleman's Companion volume II.

THE ANGOSTURA FIZZ, sometimes Called the Trinidad Fizz, Being a Receipt Gleaned from One of Our Friends Piloting the Big Brazilian Clipper from Here to Trinidad & Tio & on South to B.A."
This mild fizz is again like initial olive sampling; either it suits or it doesn't, and subsequent trails often show sudden shift to appreciation. It is a well-known stomachic along the humid shores of Trinidad, in British Guiana; wherever the climate is hot and the humidity high, and stomachs stage sit-down strikes and view all though of food – present or future – with entire lack of enthusiasm. Further than this, the cinchona bark elixir in Angostura, the other herbs and valuable simples, are a definite first line defence against malaria and other amoebic fevers – especially in warding off their after effect in later months when all actual peril is past.
Take 1 pony of Angostura bitters, add 1 tsp of sugar or grenadine, the juice of ½ lemon or 1 lime, the white of 1 egg and 1 tbsp of thick cream – or slightly less. Shake with cracked ice like a cocktail, turn into a goblet and fill to suit individual taste with club soda, seltzer, vichy, or whatever lures the mind. Vary the sweet also, to suit taste. It is a very original, cooling drink as well as a valuable tonic to those dwelling ion hot countries. Garnish with sticks of ripe fresh pineapple, always.

Charles H. Baker, 1939