1872 Cooling Cups and Dainty Drinks (Mixellany)

Ale Cups and Purl. 187 then add the spirits, and in a quarter of an hour it will be fit for use. Ale Cup. —Bottle of Scotch ale, mixed spice and nutmeg on a toast of bread ; pour through a strainer, on a lump of ice; drink immediately. Ale Cup. —Grate J 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 J 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, | pint of brandy, 1 pint of sherry, •Jib. 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. Cooper.— Pint of Dublin stout, pint of London porter. John Bright. —Pint of stout, pint of bitter ale. Purl, or Early Birds. —-Heat a quart of ale, mixed with a tablespoonful of powdered ginger