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

ENGLISH CUKAÇOA.

73

The yolks of a dozen eggs are well whiskcd up, and put uito a quart of strong beer; to tliis is addod a pint of gin ; a bottle of sberry is put into a sauccpan, witb a stick of ciunamon, a nutmeg grated, a dozeu large lumps of sugar, and the rind of a lemou peeled very thiu ; when the wino boils, it is poured upon the gin ard beer, and the whole drunk hot. 186. Ciaret Cup.. To a bottle of thin ciaret add half a pint of cold water, a table-spoonfui of finely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdcred and mixed together. Mix ail well together, then add half the thin rind of a small lemon. This is a delicious summer beverago 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 of sugar, and half a nutmeg grated ; covcr it down, and expose it to the cold for half an hour ; just beforo sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind of a cucumber. Cut away the peel of oranges very thin, imtil you have obtained half a dozen ounces of it ; put thcse into a quart bottle, and tben pour in a pint of genuino whiskey. Co- k tiie bottle down tightly, and let the rind romain inCuvod for ton or twelve daya, giving tlie bottlu a good shako as ofteu as you have an oppoi tnnity for so doing ; at the end of this period, take ont the orange peel, and fill the bottle 4 188. English Curacoa.