1876 Bar-Tender's Guide by Jerry Thomas

\

60

ALE FLIP.

144. FLIP, NEGUS AND SHRUB.

145. Rum Flip. —Which Dihdin has immortalized as the favorite beverage of sailors (although 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 well in the first instance; the sweetening and spices according to taste. Keep gi-ated ginger and nutmeg with a little fine dried lemon peel, rubbed together in a mortar. To make a quart of fiip:—Putthe ale on the fire to warm, and beat up three or-four 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 as smooth as cream. 146. Rum Flip. (Another method.)

147. AleFUp.'

Put on the fire in a saucepan one quart of ale, and let it boil; h.ave ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees