1869 Cooling Cups and Dainty drinks by William Terrington

JS7

Ale Cups and Furl.

then add the spirits, and in a quarter of an hour it will he fit for use. Ale Cup. — Bottle of Scotch ale, mixed spice and nutmeg on a toast of bread ; pour through a strainei-, on a lump of ice ; drink immediately. Ale Cup. — Grate ^ oz. nutmeg ; add an equal quantity of pounded ginger, cinnamon, and 3 oz. brown sugar ; beat these up with the yolks of 3 eggs ; meanwhile warm gallon good ale and ^ pint of gin ; pour in, whisking the while the spice mixture, when all frothing : it must be drunk immediately. Freemasons Cup. — Pint of Scotch ale, pint of mild beer, h pint of brandy, 1 pint of sherry, Hb. crushed sugar-candy ; grated nutmeg to taste. This can be used either as a hot or cold cup. Wait a Bit. — Pint bottle of the best Scotch ale 1 bottle of aerated lemonade, pint of ice in lumps. Mother-in-law. — Half old and half bitter ale. Shandy Gaff. — Pint of good ale, bottle of ginger beer. — Pint of Dublin stout, pint of London Cooper. — Pint of stout, pint of bitter ale. — Heat a quart of ale, mixed with a tablespoonful of powdered ginger Purl, or Early Birds. porter. John Bright.