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

MULLED WmE AVITH EGGS.

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118. Gin Cnista.

(Usesmall bar gloss.)

Gin crusta is made likodhe brandy crusta, using gin in stead of brandy.

119. MULLS AND SANGAREES.

120. Mulled "Wine witbout Eggs.

To every pint of-wine allow: 1 small tumblerful of-water. Sugar and spice to taste.

In making preparations like the above,it is very diffienlt to give the exact proportions of ingredients like sugar and spice, as -what quantity might suit one person -would be to another quite distasteful. Boil the spice in the-water until the flavor is extraeted, then add the -wine and sugar, and bring the -whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, gr.ated nutmeg, and cinnamon or mace. Any kind of wine maybe mulled, but port or claret are those usually selected for the pur pose; and the latter requires a large proportion of sugar. The vessel that the wine is boiled in must bo delicately clean. 121. Mulled ■Wine with Egga. 1 quart of wine. 1 pint of Avater. I table-spoonful of allspice, and nutmeg to taste ; boil