italian fizz

2 liqueur glass Sweet Vermouth (2 oz Cocchi)
1 liqueur glass Fernet Branca (1 oz)

Add to a Highball glass (*) with a lump of ice. Fizz with soda water.
(*) The beginning of the book delineates a Highball glass to be a 6 oz vessel. I ended up chilling the ingredients (without dilution), adding them to a 5 oz glass (pardon or enjoy the mismatching of amaro brands), and topping with 2 oz soda water. I added an orange twist to the recipe.
The following evening, I stuck with the same Fizz theme from the first decade of the 1900s -- namely, the Italian Fizz from 1906's Louis Mixed Drinks. The combination was appealing for it seemed like a lighter and absinthe-free Appetizer a l’Italienne from the decade before. Once mixed, the Italian Fizz had a pleasant orange oil and herbal aroma. A carbonated caramel and grape sip preceded the grape-tempered Fernet Branca swallow with a menthol finish. Overall, the Fizz was a relatively easy drinking way of enjoying the Italian liqueur.