1876 Bar-Tender's Guide by Jerry Thomas

70

WHITE LION.

usually mixed and kept in a bottle, and a wine-glassful is used to eacli tumbler ofTom and Jerry. 17. B.—A tea-spoonful of cream of tartar, or about as much carbonate ofsoda as you can get on a dime,will pre vent the sugar from settling to the bottom ofthe mixture This drink is sometimes called Copenhagen, and some times Jerry Thomas. 175. 'White Tiger's MUk. (Frpm recipe In the possession of Thomas Dunn English,Esg.) gill apple-jack. ^ do. peach brandy. Pour in the mixed liquors to the milk, stirring all the white till all is well mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quart o^ "white tiger's milk if more is wanted,you can increase the above proportions. If you want to prepare this bev erage for a party of twenty,use one gallon of milk to one pint of apple-jack, &c. 176. White Lion. (TTso emftll bar glass.) la teaspoonful of pulverized white sugar. J a lime (squeeze out juice and put rind in glass). 1 Avine-glass Santa Cruz rum. J teaspoonful of Cura9oa. J do. raspberry syrup. ♦ Aromatic Tincture.—Take of ginger, cinnamon, orange peel, one ounce; valerian half an ounce, alcohol two quarts, macerate in close vessel for fourteen days, then filter through unsized paper. easa B a teaspoonful of aromatic tincture.* Sweeten with white sugar to taste. The white of an egg beaten to a stiff foam. 1 quart of pure milk.