1862 Bar Tender's Guide price $1.50 by Jerry Thomas

BRANDY SANGABEB.

55

The yolks and whites together heat With half a pint of water more— Mixing them well, then gently pour Into the skillet with llie wine, And stir it briskly all the time. Then pour it off into a pitcher; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool, Who lets such precious liquor cool."

124. Mulled Claret.

(A la Lord Saltown.)

For this recipe see No.191.

125. Port Wine Sangaree.

(Use small bar glass.)

lA wine-glass of port wine. 1 teaspoonful of sugar. Fill tumbler two-thirds with ice. ^Shake well and grate nutmeg on top.

126. Sherry Sangaree.

(ITso small bar glass.)

1 wine-glass of sherry. 1 teaspoofiful of fine sugar. Fill tumbler one-third with ice,and grate nutmeg on top. 127. Brandy Sangaree. (Use small bar glass.) The brandy gangaree is made with the same ingredients as the brandy toddy(see No. 133), omitting the nutmeg. Fill two-thirds full of ice, and dash about a teaspoonful of port wine,so that it will float on top.

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