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

60

ALE FLIP.

144. FLIP, NEGUS AND SHRUB. 145. Rum Flip. —Which Dibdin 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 grated ginger and nutmeg with a little fine dried lemon peel, rubbed together in a mortar. To make a quart offlip:—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. Ale Flip.

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