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

70

WHITE LTOX.

usually mixed and kejjt in a bottle, and a wine-glassful is used to each tumbler of Tom and Jerry. N". B. — A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will pre- vent the sugar from settling to the bottom of the mixture. This drink is sometimes called Copenhagen, and some- times Jerry Thomas.

175. White Tiger^s Milk.

recipe in the possession of Thomas Dunn English, Esq.)

(From

^ gill apple-jack. \ do. peach brandy.

\ teaspoonfid of aromatic tincture.* Sweeten with w^hite sugar to taste. The wiiite of an egg beaten to a stiff foam. 1 quart of pure milk.

Pour in the mixed liquors to the milk, stirring all the white till all is W3ll mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quart o^ " white tiger's milk ;" if more is wanted, you can increase the above proportions. If you want to prepare this bev- erage for a party of twenty, use one gallon of milk to one pint of apple-jack,

176. White Lion.

(Use small bar glass.)

1| teaspoonful of pulverized white sugar. \ a lime (squeeze out juice and put rind in glass). 1 wine-glass Santa Cruz rum. \ teaspoonful of Cura9oa. \ do. raspberry syrup.

— Take of ginger, cinnamon, orange peel,' eacn

* Aromatic Tincture.

valerian half an ounce, alcohol two quarts, macerate in a

one ounce ;

close vessel for fourteen days, then filter through unsized paper.