1881 American and Other Drinks (second edition) Hard cover by Leo Engel

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AMERICAN AND OTHER DRINKS.

132 CRIMEAN CUP(A la Wyndham.) Fora Party ofFive.

Thinly peel the rind of half an orange, put it into a bowl with a ■table-spoonful of crushed sugar, and macerate with the ladle for a minute or two; then add one wine glass of Maraschino; half a wine glass of Cognac ; the same of Curagoa. Mix well together; pour in two bottles of soda-water, and one of Champagne, during which time work it up and down with the punch ladle, and it is ready. A pound of pure ice is a great improvement Five pounds of powdered sugar; twelve eggs; half a small glass ■of Jamaica rum; one and a half tea-spoonful of ground cinnamon; half a tea-spoonful of groundcloves; half a tea-spoonful of all-spice. Reat the white of the eggs to a stiff froth, and the yolks until they are as thin as water, then mix together and add spice and rum. Thicken with sugar until the mkture attains the consistency of a Jight batter. To SERVE OUT Tom and Jerry. Take a tumbler, and to one table-spoonful of the above mixture .-add one wine glass of brandy, and fill the glass with boiling water ; rstir with a spoon, and grate a little nutmeg on top. Adepts in •serving Tom and Jerry sometimes adopt a mixture of half brandy, •quarter Jamaica rum, and quarter Santa Cruz rum, instead of •brandy plain. This compound is usually mixed and kept in a "bottle, and a wine glass full is used to each tumbler of Tom and Jerry. LOCOMOTIVE. Put two yolks of eggs into a goblet, with an ounce of honey, a little essence of cloves, and a liqueur glass of Curagoa. Add a pint ■of high Burgundy made hot. Whisk well together and serve hot in glasses. 133 TOM AND JERRY. UsePunch-bawlfor this mixture. 134