1862 The Bartender's Guide price $2,50 by Jerry Thomas

BRANDY SANGAREE.

55

The yolks and whites together beat Witli half a pint of water more Mixhig them well, then gently pour Into the skillet with the 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."

Mulled Claret.

124.

(A la Lord Saltown,)

For this recipe see No. 191.

Port Wine Sangaree

125.

(Use small bar glass.)

\\ wine-glass of port wine. 1 teaspoonful of sugar. Fill tumbler two-thirds with ic«. Shake well and grate nutmeg on top,

Sherry Sangaree

126.

(Use small bar glass.)

1 wine-glass of sherry. 1 teaspoonful of fine sugar. Fill tumbler one-third with ice, and grate nutmeg on top.

127. Brandy Sangaree.

(Use small bar glass.)

The brandy sangaree is made with the same ingredients us the brandy toddy (see No. 133), omitting the nutmeg. Fill two-tliirds full of ice, and dash about a teaspoonful of port wine, .so iliat it will float on top.