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

60

AT.-R FLIP.

144. FLIP, NEG-trS AKD SHRUB.

145. Rum Flip. —Wldch DilDdin has imraortal^ed as the favorite "beverage of sailors (althougli 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 first instance j the sweetening and spices according to taste. Keep grated ginger and nutmeg with a little fine^jdried lemon peel,rubbed together in a mortar. To make a quart of flip:—^Putthe ale on the fire to warm, and beat up three offour eggs with four ounces of moist sugar, a teaspoonful 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 a£ smooth as cream. 146. Rum Flip. (Another method.)

147. 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