1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

65

BKAUDY SAi^GAEEE.

Tlie 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 pour 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. Miolled Claret.

(A la Lord Saltovni.)

For this recipe see No.191.

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125. Port Wine Sangaree

(Use small bar glass.)

l.| wine-glass of port wine. 1 teaspoonful of sugar. Fill tumbler two-thii-ds M'ith ice. Shake well and grate nutmeg on top.

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126. Sherry Sangaree.

(ITb0 email bar glass.)

1 wme-glass of sherry. 1 teaspoonful of fine sugar. FiU tumbler one-third with ice,and grate nutmeg on top

127. Brandy Sangaree. (Use small bar glass.)

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