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

TOM AiJD JEKKY.'

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Half tlie qiiantitYgiveTi hero,or even less,inaylae made; this recipe being for a party of thirty.

173. Crimean Cup,a la "Wyndliam.

(For a party of five.)

Thinly peel the rind ofhalfan orange,putit into abovl, with a table-spoonful of crushed sugar, and macerate with the ladle for a minute; then add one large Avine-glass of maraschino, half one of Cognac,half one of Curagoa. Mix "well together, pour in two bottles of soda-water, and one of champagne, during which time work it up and dfw'u with the punch-ladle, and it is ready. Halfa pound ofpure ice is .a great improvement.

174. Tom and Jerry.

(Use puncli-bowlfor tho mixture.)

6 lbs. sugar. 12 eggs. ■J- small glass of Jamaica rum. IJ teasi^oonful of ground cinnamon.

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2-

do. do.

do. do

cloves.

allspice. Beat the tvhites of the eggs to a stiff froth, and the folks until they are as thin .as water, then mix togethei and add the spice and rum, thicken witli sugar until tho luixture attains the consistence of a light b.atter. ib deal out Tom and Jerry to customers: Take a small bar glass, and to one table-spoonful of tho above mixture, add one tvine-glass of brandy, and fill tho glass with boiling water, grate a little nutmeg or top. Adepts at the bar, in serving Tom and Jerry, sometirnea adopt a mixture of t brandy, r .Jamaica rum, and r Santa Cruz rum, instead of brandy plain. This compound ia