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

ici\(;li3ii gl"J3A(;oa. 73 The yolks ofa dozen eggs are well whisked up,and pnt into a quartofstrong beer; to this is added a pmtofgin; a bottle of siierry is put into a saucepan, v/ith a stick of cinnamon, a nutmeg grated, a dozen large lumps ofsugar, and the rind ofa lemon peeled very thin; when the wine boils, it is pom-ed upon the gin and beer, and the whole drunk hot. To a bottle ofthin claret add half a pint ofcold water,a lable-spoonful offinely powdered sugar, and a teaspocnful of chmamon, cloves, and allspice, finely pcwdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No.191. 187. Porter Cup. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dess jrt-spoonful of syrup of ginger, add three or four lumps ofsugar, and half a nutmeg grated; cover it down, and exijose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind ofa cucumber. Cut away the peel of oranges very thin, until you have obtained halfa dozen ounces of it; put these into a quart bottle,and then pour in a pint of genuine whlrfxey. Co - k the bottle down tightly, and let the rind rcmoiu iufasod for ten or twelve days, giving the bottle a good shako as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill the bottle 4 186. Claret Cup. 188. English. Curacoa.