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

KNULI61I CUllAgOA.

73

The yolks of a dozen eggs are well whisked up, and i)ut tJito a quart of strong beer; to this is added a pint of gin ; a bottl':-. of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin ; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot. To a bottle of thin claret add half a pint of cold water, a table-spoonful of finely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No. 191. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale ; pour in a glass of brandy, a dess jrt-spoonful of syrup of ginger, add three or four lumps of sugar, and half a nutmeg grated ; cover it down, and expose it to the cold for half an hour ; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind of a cucumber. 186. Claret Cup. 187. Porter Cup. Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it ; put these into a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the lind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing ; at the end of this period, take out the orange peel, and fill the bottle 4 188. English Curacoa.