Beverage Bonus: Golden Fizz

In my collection of cookbooks I have an adorable little spiral-bound cocktail book that was my Pap Pap’s. It is from 1958 and is titled Here’s How! By Stouffer’s. Yes, that Stouffer’s. Before they were known for frozen mac n’ cheese and lasagna, Stouffer’s had its own chain of dining establishments. At the time this book was published there were 4 Stouffer’s in Cleveland, 3 in Detroit, 4 in Chicago, 3 in Pittsburgh, 4 in Philadelphia, 1 on Long Island and 3 in NYC. Here’s How! was sold at all Stouffer Restaurants for a whopping $1.

To me this book is priceless. Aside from being my grandfather’s, it is the first vintage cookbook I owned–and it’s a cocktail book to boot. It’s quite handy-dandy–it offers a lot of helpful cocktail preparation tips such as what glasses and bar ware should be included in your at-home bar. Plus there is an entire section devoted to canapes.

I do not have an at-home bar (one day I will!) but I do have a travel bar, which is probably from around the same time period–somewhere between the mid-50s to mid-60s.

Isn’t it darling? It includes the basics: 2 tumblers, a can opener, a corkscrew, a barspoon, and 2 over-sized metal shot glasses.  It also has a lock and keys. It’s terrific.

For this venture into retro mixology I chose the Golden Fizz, which is listed towards the back of the book under Pick-Me-Ups. Stouffer’s on Pick-Me-Ups:

Present company excepted, there are those who, starting out with the best of intentions, awake to find their imbibing of the previous evening has descended upon them in the form of a morning-after calamity, hardly to be borne. For this sad state, some people insist that the sooner they look about them for a rejuvenator in the for of a Pick-Me-Up, the better.

There are several recipes for this condition each with its fervid adherents even though their soothing services are not needed very often. When recuperation is “in order” the Golden Fizz ranks high as a favorite.

Fizz Variations

Though we didn’t need a Pick-Me-Up (it was 9pm), I served breakfast for dinner and a morning-time cocktail seemed appropriate (especially because it contained eggs).

I only had 1 egg in the fridge so I made one Golden Fizz and one Silver Fizz.

Golden Fizz

Silver Fizz

How did they taste?

These were not bad drinks, but they weren’t spectacular, either. Honestly they just tasted like gin and lemon. And not even the lemon that much–it was very ginny. I don’t know why the powdered sugar was necessary, nor the egg. Isn’t it a myth that raw eggs cure a hangover?

Also, there were a lot of ingredients and steps involved. Too many if you’re in the throes of a morning-after calamity. Would you want to squeeze lemons and measure powdered sugar while hungover?

Yeah, I didn’t think so.

But the fizzy tops were pretty and it matched the Eggos and Bob Evans sausage nicely.

Recipe & photos from Here’s How! The Stouffer Corporation 1958
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8 Responses to Beverage Bonus: Golden Fizz

  1. iamsurly says:

    The background artwork is spectacular.

  2. Yinzerella says:

    Yes. Sadly I don’t own circus-themed wallpaper.

  3. Jennifer England says:

    First, love the cigarette in the original picture. Can you imagine a cook book today with a cigarette as part of the illustrations??
    Second, that wallpaper looks like it is in a child’s room. I can only imagine a harried ’50s housewife, feeling like hell the morning after, going into her toddler’s room to retrieve the kid at 9 am, cigarette and gin in hand. I guess I should be glad she put the cigarette down.
    Finally, raw egg yolk….good in Cesare salad, but in a gin drink? Ew. (Though in terms of hangover helpers, I imagine it satisfies the same need for fat calories that my craving for bacon and fried potatoes does)

  4. Karen says:

    Thank you for sharing you little book and traveling bar. It is nice to have mementos like that.

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  6. Anon says:

    The egg is for body (mainly the white) and richness (mainly the yolk). There’s no distinctive taste, just the impression of imbibing something velvety and noggy.

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