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

60

A.LE FUP.

X

144. FLIP, NEGUS AND SHRUB.

145. Rum Flip. —-VVhicliDibdin hasimmortalized as thefavorite beverage of sailors (although we believe they seldom indulge in it) is made by adding a gill of rum to the beer, or sub stituting rum and water, when malt liquor cannot be pro cured. The essential in "flips" of all sorts is, to pro duce the smoothness by repeated pouring back and for ward between two vessels,and beating up the eggs wellin the fii'st instance; the sweetening and spices according to taste. Keep grated ginger and nutmeg with a little fine dried lemon peel, rubbed together in a mortar. To make a quai't offlip;—Putthe aleon the fire to warm, and beat up three or four eggs with four ounces of moist sugar, a teasjjoonful of grated nutmeg or ginger, and a gill of good old rum or brandy. When the ale is near to boil, put it into one pitcher, and the rum and eggs, &c.,into another; turn it from one pitcher to another till it is as smooth as cream. 14?. Ale Flip. Put on the fire in a saucepan one quart of ale, and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees 146. Rum Flip. (Another method.)