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

THE COMPLETE BARTENDER

u

E^TGLISH MILK PUJ^CH-

151

For a Party of fifteen.

Use large bowl. 8 quarts of fresh milk, 6 lemons, 2 pounds of lump sugar, rub well the lumps of sugar over the rinds of the lemon, then put these ingredients into a saucepan over the fire and let it simmer for ten minutes, have ready the yolks of 12 eggs, beat up ia i pint of milk, remove the saucepan from the fire, stir in the eggs, and add 2 quarts of Santa Cruz rum, i quart of Brandy. Stir well, allow it to cool, fill with ice and

serve.

MULLED PORT,

152

For a Party of Ten.

Use large pan.

5 quart bottles of Port Wine, i ^/^

pounds of

of lump sugar, 15 cloves, i Place these ingre- dients over a gentle fire, and remove when almost boiling Strain into a punch bowl aad serve. nutmeg, grated.

RUMFUSTIA^

15 S

Use large bowl.

12 eggs, i quart of ale, i

pint of gin,

i

quart of sherry, i stick of cinnamon, i

nutmeg, 1 2 lumps of su-

gar, the peel of one lemon. Beat the eggs to a froth and whisk them into the ale; to this add the gin, meanwhile boil the sherry with the other ingredients and as soon as they boil, mix both together. Serve quite hot.