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Jim Plante’s Avatar Jim Plante
4th September 2022 at 22:01
Great drink, as it stands. You might edit the recipe to say shake the the first 5 ingredients. I believe you forgot to do that after removing the rum. I’m going to try the the Old Mr Boston recipe, thanks Mr Brooke, it sounds interesting also.
Simon Difford’s Avatar Simon Difford
5th September 2022 at 07:42
Thanks, Jim. Now corrected to 5 ingredients.
James Brooke’s Avatar James Brooke
22nd May 2022 at 10:33
The recipe that I found for the Deby Fizz comes from page 57 of Old Mr. Boston Bartenderʼs Guide. Boston: Ben Burk, Inc.. 1934.
and is
15ml freshly squeezed lemon
5 ml superfine sugar
1 egg white
60 ml blended scotch
3 dashes curaçao
Shake the above ingredients with ice then strain into a Collins or highball glass filled with ice and top up with soda water.
Simon Difford’s Avatar Simon Difford
22nd May 2022 at 20:25
Many thanks, James. I certainly need to revisit this recipe. Please can you email me (simon.difford@diffordsguide.com) a phone pic of your page 57 so I can reproduce the recipe as a quotation on this page for the benefit of others? (Sadly, I don't have access to 1934 Old Mr. Boston.)
James Brooke’s Avatar James Brooke
21st May 2022 at 23:02
Hmmm, it seems to me that 3.25 fl oz is a prodigious amount of alcohol for a cocktail, even or especially for an "elongated" fizz. Once you've added ice to the highball there is hardly any room for soda. I'd welcome the thoughts and comments of others, but I split the shaken ingredients between two highball glass filled with ice and topped up with soda and in my opinion this made for a better long drink.
Simon Difford’s Avatar Simon Difford
22nd May 2022 at 20:27
Rum should not have been part of this recipe and I've now removed. Many thanks for bringing to my attention.