1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

BKANDY SANGjUIEE.

Tlie yolks and whites together beat With half a pint of water more— < Mixing them well, then gently ponr Into the skillet with the mne, And stu- it briskly all the time. Then ponr 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 Snltown.)

For this recipe see No.191.

125. Port Wine Sangarea. (Use small bar glass.)

lA wine-glass of port wine. 1 teaspoonful of sugar. FiH tumbler two-thii-ds with ice. Shake well and grate nutmeg on top.

126. Sherry Sangaree.

(Uee smallbar glass.)

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

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

ITie br.andy sangaree is made with the same ingredients ns 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 ivill float on top.

J'