1869 Cooling Cups and Dainty drinks by William Terrington

100

Coc/ctails.

— Pour on a roasted lemon 1

Churchwarden .

add 1 pint weak tea,

bottle of mulled Roussillon ;

sweetened with 7

}lb. sugar.

— Beat up the yolks of 3 eggs with 3

Chorister .

tablespoonfuls of cold water ; add when beaten up, stirring the while, a mixture made with \ pint of white wine, 2 drops of balsam of Peru, 2 oz. of sugar, and £ pint of water, all made hot. To be drunk while in a state of froth. Cocktails are compounds very much used by “ early birds ” to fortify the inner man, and by those who like their consolations hot and strong. “ Cock- ” is not so ancient an institution as Juleps, &c., but, with its next of kin, “ Crufcta,” promises to maintain its ground. Brandy or Gin Cocktail . — J pint of brandy or gin, ^ gill of Curacoa, 1 tablespoonful of bitters, h gill of ginger syrup, 1 pint of ice ; mix with a spoon ; moisten the rim of the tumbler with juice of lemon. Brandy Do . — J pint of brandy, 2 fluid drachms of essence of ginger ; sweeten to taste, and fill up with hot water. Whisky Do. — Piece of lemon-peel, 2 fluid drachms of tincture of columba, 2 drops tincture of capsicum, b gill of whisky; infuse these, and strain; add 1 pint of ice ; or drink warm, if preferred. tail