This is supposed to be really tasty white jasmine tea with a fizz, non-alcoholic. Their web site says it is available at some stores in NYC, but doesn’t way which. Anyone see it in Manhattan? It’s quite pricey at... (1 reply, last updated by graham11471 July 12, 2009)

I just bought the book Imbibe, but wanted to get something more definitive on old school classics tails, especially flips, fizzes and other egg based drinks, as well as older drinks in general. Anyone know of anything? (1 reply, last updated by JMF March 13, 2008)

dessert were thrown in at the end as a treat. http://picasaweb.google.com/mstinawu/ElBulliMontjoiRosesSpain?authkey=FH7mJ-THHaY for pictures—well, blurry pictures because I suck as taking pictures of food, but you’ll... (3 replies, last updated by mstinawu September 28, 2007)

. Hubby also had a ramos fizz, made (in his words) “the proper way” with fresh egg, although theirs is really a golden fizz since it uses whole egg instead of just egg white. I tried it and it definitely packed a... (6 replies, last updated by Anya L April 16, 2007)

. it will eventually start to foam/fizz a little bit, at which point it will start to change colour to gold, then to a golden brown, then if you let it go, dark brown/black. personally, i take it off when it’s between gold... (15 replies, last updated by tuqueboy November 1, 2005)

temp drops dramtically as you add the potatoes. I fry them the first time at 365 until they are through "fizzing" and getting just lightly yellow. Second run through is at 400 until they look done And I use big ,old baking potatoes... (8 replies, last updated by lupaglupa January 5, 2009)

) butter, crusty on the outside, super soft and warm inside. To drink, I got the black currant fizz which was great as are all their tails. We got the lobster and lemon ravioli to start which was fabulous, the sauce was amazingly... (6 replies, last updated by monkeyrotica April 17, 2008)

decided to feed my sweet tooth with a lemon drop (candied ginger and lemongrass infused sake) as another of my culinary cohorts chose a lavender/blueberry fizz for sipping more smooth than sweet (blueberry sake and lavender dry... (10 replies, last updated by popandkate April 8, 2008)

versions I’ve suffered through elsewhere. Quite densely packed with pork shrimp, scrambled egg, golden leeks, neatly trimmed bean sprouts, sweet slivers of onion, and julienned jalapeño chilis, this would have benefited from more... (8 replies, last updated by calalilly August 21, 2009)

I rather like the rings at Barney’s Beanery, at least the one on the 3rd St. Promenade. I assume the W. Hollywood location is similar. Deep golden brown, thick crust and very tasty. (24 replies, last updated by Al January 22, 2005)

becoming quite the cheap wine expert, eh? Margadio de Torre 2000 $12 Lovely deep golden color. Not fond of it. A little sweet. Tasted aged.. no fizz Perhaps some of the vintage vinhos were no longer verde? How many years before it... (14 replies, last updated by dinwiddie April 12, 2007)

, the fizz coming from a dose of seltzer. Probably the hardest one to find, as it requires considerable care, skill, and time to make properly. Sounds terrible, but it is delicious and refreshing, a superb example of Golden Age... (42 replies, last updated by hill food March 14, 2008)

An all-time favorite, my version of the Ramos Fizz: for two drinks, you need 1.5 oz. fresh lemon juice, 2 tsp powdered sugar, 2 tsp bar sugar, 3 oz. gin (I use Gordon’s), 1 egg white, 4 oz. fresh milk (not cream), and 10-12... (36 replies, last updated by Lee in Iowa October 25, 2009)

You probably want to stay out of any of the Cedd Moses/213 Ventures bars, meaning no to Broadway Bar, The Golden Gopher, or Seven Grand. They can be mellow depending on the hour you arrive, but the juke box gets jacked up, the... (25 replies, last updated by Ben7643 November 7, 2007)

classics, the Ramos Gin Fizz and the Sazerac. (Mr. McMillian is also a treasure-trove of bar and drink lore, and a wonderful raconteur.) Ritz Carton Hotel 921 Canal St. (Btw. Dauphine & Burgundy) 504-524-1331 (Phone ahead to... (46 replies, last updated by nola17 October 28, 2008)