1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER

i:

Croix. Rum, i

of

wine

glass

)4 pony glass St.

Brandy,

Madeira Wine, put two or three lumps of ice into the glass and

fill with milk, shake well and grate nutmeg on top.

SHEllRY EGG KOGG.

49.

table spoonful of sugar,

Use large bar glass, i

i

egg

i

pony glass of Brandy, i wine glass of Sherry Wine, 3

or 4

with milk, shake well, grate nutmeg on top.

lumps of ice, fill

CIDER EGG J^OGG-

50.

i Qgg i table spoonful of sugar, small pony glass of Brandy, fill the tumbler

Use large bar glass,

quantity of cracked ice, i

with Cider, shake well and serve.

A BOWL OF EGG JfOGG- for the bar.

51,

Use a very large bowl. pounda of sugar beaten together until they form the consistency of a thick cream, then pour in 4 quarts of Brandy, i quart of St. Croix Rum, 3 gallons of milk, mix well together aad grate nutmeg on top. MULLED Wl NES. MULLED CLARET. Use large bar glass i y^ table spoonsful of sugar, the juice of i^ lemon, a few cloves, a little ground cinnamon, fill up the glass with Claret, then pour it itito a pan and keep it on the 2 dozen eggs and 3 52,

through a strainer into a hot

then pour

fire until it boils

it

water glass, grate nutmeg on top and serve.