1884 The Modern Bartenders' Guide by O. H. Byron

PORT AVINE FLIP

31

G-in Flip.

(A large bar glass.)

1 table-spoon sugar dissolved in a little seltzer Avater. 1 Avine-glass Holland gin. Fill glass half full fine \ce ; sbabe Avell, and strain into afancy glass and serve.

Glasgow Flip.

Beat1 egg thoroughly. Add the juiee of 1 lemon. i table-spoon powdered sugar Balance cold ginger ale. tir Avell and serve.

Fort Wine Flip.

(A lai'ge bar glass.)

1 egg. 1 table-spoon sugar. 1 glass of fine ice.

1 wine-glass port.wine. Use a shaker in mixing. Strain into a wine-glass. Grate a little nutmeg on top. Serve.