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

70 ■^\'niTE LION. nsnnlly mixecl and kept in a bott.lo, and a mne-glassfai is used to each tumbler of Tom and Jerry. N. B.—A tea-spoonful of cream of tartar, or about as mucb 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 Copeahagea, aad some times Jerry Thomas.

175. "White Tiger's Milk. (From recipe in tlio possession of Tliomus Donn English, Es^.)

i gill apple-jack. \ do. peach brandy.

a teaspoonfal of aromatic tincture. " Sweeten with white sugar to taste. The white of an egg beaten to a stift' foam. 1 quart of iiure milk.

Pour in the mixed liquors to tlie 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^ " while 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 aiiple-jack, &c. 176. White Lion. (Use smivll bar glass.) If teaspoonful of pulverized white sugar, f a lime (squeeze out juice and put rind in glass), 1 wine-glass Santa Cruz rum. f teaspoonful of Curaoo.a. f do. raspberry syrup. * Aromci,tic Tincture.—Take of ginger, cinnamon, orange peel, eacj one ounce; valerian half an ounce, aloahol two quarts, macerate in s close vessel for fourteen days, then filter through unsized paper.