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

60

ALE FLIP.

144. FLIP, NEG-US A HD SHRUB.

145. Rum Flip.

—Wliich Dibdin has immortalized as the faToritc bevera£ra /» • 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 c.annot be pro cured. The essential in "flips" of all sorts is, to pro duce the smoothness by repeated pouring back and for ward between tAvo vessels,and beating up the eggs Avell in the first instance; the sweetening and spices aceording 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 rvith 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. AleFUp.

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 cf four, well beaten up separately; add them by degrees