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

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WHITE LION. usually mixed and kept in a bottle, and a wine-glassful s used to each tumbler of Tom and Jerry. N. B.—A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will pre vent the sugar from settling to the bottom of the mixture This drink is sometimes called Copenhagen, and some­ times Jerry Thomas. 175. "White Tiger's Milk. (From recipe in the possession of Thomas Dunn English, Esq.) 1/2 gill apple-jack. 1/2 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. (Use smal bar glass.) 11/2teaspoonful of pulverized white sugar. 1/2 a lime (squeeze out juice and put rind in glass). 1/2 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.

1 wine-glass Santa Cruz rum. 1/2 teaspoonful of Curaçoa. 1/2 do.

raspberry syrup. *Aromatic Tincture.—Take of ginger, cinnamon, orange peel, each one ounce; valerian half an ounce, alcohol two quarts, macerate in ' close vessel for fourteen days, then filter through unsized paper.