1876 Bar-Tender's Guide by Jerry Thomas

ENGLISH CUEAgOA.

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The yolks ofa dozen eggs are -well whisked up,and put wito a quartofstrong beer; to this is added a pint ofgin; a bottle of sherry is piit into a saucepan, with a stick of cinnamon,a nutmeg grated, a dozen large lumps ofsugar, and the rind ofa lemon peeled very thin; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot. 186. Claxet Cup. To a bottle ofthin claret add halfa pint ofcold water,a table-spoonful offinely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No.191. 187. Porter Cup. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dessjrt-spoonful of syrup of ginger, add three or four lumps ofsugar, and half a nutmeg grated; cover it down, and expose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind ofa cucumber. Cut away the peel of oranges very thin, until you have obtained halfa dozen ounces of it; put these into a quart bottle,and then pOur in a pint of genuine whiskey. Cork the bottle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fiU the bottle 4 188. English Curacoa.