1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

i8 No. 63. Cold Rum Flip. Follow the same method as in No. 60, substituting Rum for Brandy.

No. 64. Cold Sherry Flip. The same as No. 60, substituting Sherry for Brandy and Kum.

No. 65. Cider Flip. Fill a large bar glass one-third full of cracked ice, one table-spoon of powdered sugar, one egg, two large wine-glasses of hard Cider shake well and grate nutmeg on top. Sip through a straw. No. 66. Egg Flip. Fill large bar glass one-third full of cracked ice, one tablespoon of bar sugar, one egg, five or six dashes of lemon juice ; fill up with water, shake well and grate nutmeg on top. Sip through a straw. This is a temperance drink. No. 67. Hot Egg Flip for a party of eiglit. Beat up four eggs, add one dozen lumps loaf sugar and stir, pour- ing in boiling water until the pitcher is three-fourths full, then add one pint of Cognac Brandy and one-half pint of Jamaica Rum ; pour from one pitcher to another, grate nutmeg on top and serve. No. 68. Milk Punch. Fill large bar glass one-third full of shaved ice, one wine-glass of Brandy, one-half wine-glass of Bum, fill up with cream or milk, shake well and grate nutmeg on top. Sip through a straw. This drink can be made hot by using hot milk. No. 69. Golden Slipper. Fill large bar glass one-third full of cracked ice, one table-spoon of sugar, one egg, one wine-glass of Brandy, one wine-glass of Seltzer water, and the rest of milk ; shake and grate nutmeg on top. Sip through a straw. No. 70. Mint Julep. Of all the productions of the bar, the Julep is without question the boss. It is essentially and originally American, and is made to per- fection in the Southern States, where it is very popular.