1876 Bar-Tender's Guide by Jerry Thomas

BEANDY SANGAEEE.

55

The yolks and whites together beat With half a pint of water more Mixing them well, then gently pour Into the skillet with the wine, And stir it briskly all the time. Then j^our it off 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."

124. MuUed Claret.

(A la Lord Saltown.)

For this recipe see No.191.

125. Port Wine Sangaree

(Use small bar glass.)

lA wine-glass of port wine. I teaspoonful of sugar. Fill tumbler two-thirds with ice. Shake well and grate nutmeg on to]),

126. Sherry Sangaree.

(Use email 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. (Use email bar gloss.)

Tho brandy sangaree is made with tbe same ingredients as the brandy toddy(see No.133), omitting the nutmeg. Fill two-thirds fidl of ice, and dash about a teaspoonful of port wine, so that it will float on top.