The Egg Cream

According to the recipe on the bottle of Fox's u-bet Original Chocolate Flavor Syrup (now doesn't that sound appetizing):

In A Tall Glass Pour 1/2 Inch Of u-bet, 3/4 Inch Of Whole Milk, Add Carbonated Water & Mix Briskly.

I remember at the corner soda fountain (why is it that they are always on a corner) when I was growing up in New York that the gentlemen, wearing an apron, behind the counter would hold the glass under a spigot with a pump. I can't remember the exact amount, but say it was three or more pumps of chocolate syrup spurting into the bottom of the glass. Next, he would pour some ice cold milk from a sweaty bottle to precisely the right height. Finally, a blast of seltzer followed by a vigorous mixing with a long spoon. Rising white foam would spill over the lip of the glass as it was placed in front of you. A flex-straw completes the effect. Mmmmm, refreshing.

This morning the New York Times Jennifer 8. Lee posted an article titled, "Can the Egg Cream Make a Comeback?" She feels that the venerable egg cream may have 'gone the way of stickball (say it isn't so), soda fountains, and other elements of lost New York.' Jennifer writes about the history and possible origin of the drink. There is also a mention of a NY Magazine piece written by Daniel Bell, a retired professor of sociology, wherein he says that his Uncle Hymie invented it. Doesn't everyone have an Uncle Hymie?

The Fox u-bet web site even has a tab for the egg cream, although the recipe differs from that of their bottle. Perhaps it's due to the type/size of the glass its prepared in? I remember being served in a narrow base Coca Cola glass.

In fact, I think I have a bottle of Fox's in our pantry... Maybe I should think about exposing people to the wonders of a refreshing egg cream...