1864 Bar Tender's Guide price $2 00 by Jerry Thomas

BRANDY SANGAREE.

55

The yolks and whites together beat With half a pint of water more— Mixing them well, then gently poor Into the skillet \\'ith the wine, And stir it briskly all the time. Then pour it olF 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."

i

- 124. MtiUed Claxet.

(A la Lord Saltorm.)

For this recipe see No.191.

125. Port Wine Sangaree.

(Usd small bar glass.)

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

126. Sherry Sangaree,

(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. (Uso small bar glass.)

The brandy sangaree is made with the same ingiedlents 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 wiU float on top.