1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

60

ALE FLIP.

144. FLIP, WEG-US AND SHRUB.

145. Rum Plip. —Wliicli Dibdin has immortalized as the favorite "beverage of sailors (although we believe they seldora indalge in it) •—is made by addirig a gUl of rum to tbe beer, or sub- stituting rum and water, •when malt liqiior cannot be pro- cured. The essential in " flijjs" of alî sorts is, to pro duce the smoothness by rcpeated pouiing back and for- ward between two vessels, and beating up tbe eggs well in • the fîrst instance ; the sweetening aud spices according to taste. 146. Rum Flip. (An^er method.) Keep grated ginger and nutmeg "with a little fine dried lemon peel, rubbed together in a mortar. To make a quart of flip :—Putthe aieon the fire to warm, and beat up three or four eggs with four ounces of moist sugar, a teaspoonful of grated nutmeg or ginger, and a gill of good old rum or brandy. When the aie is near to boil, put it iuto one pitcher, and tne rum and eggs, &c., iuto another ; turn it from one pitcher to another tiU it is as smooth as cream.

147. AleFUp.

Put on the fire in a saucepan one quart of aie, and let it boil ; have ready the vbites of two eggs and the yolks of four, well beaten up separately; add thera by degreea