1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

55

BRANDT SANGAREE.

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 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. Mulled Claret. (A la Lord Saltown.)

For this recipe see No. 191.

125. Port Wi ne Sangaree (Use smal tar glass.)

11/3wine-glass of port wine. 1 teaspoonful of sugar. Fill tumbler two-thirds with ice. Shake well and grate nutmeg on top.

126. Sherry Sangaree. (Use smal bar glass.)

1 wine-glass of sherry. 1 teaspoonful of fine sugar. Fill tumbler one-third with ice, and grate nutmeg on toj.

127. Brandy Sangaree. (Use smal 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.