1887 American and Other Drinks by Charlie Paul (second edition)

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43—CLARET PUNCH. L.D. Fill half-a-pinttumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of powdered sugar,and a teaspoonful of raspberrysyrup; fill up with claret; shake well ; ornament with fruits in season,and serve with straws.

44—CLARET SANGAREE. L.D.

Fill half-pint tumbler with chipped ice; put in a teaspoonful of powdered sugar; squeeze half a lemon in ; fill up the tumbler with claret; shake well; add a slice of orange ; sprinkle a little nut meg on top, and serve with straws.

45—COAXER. S.D.

Take half-pint tumbler; fill with chipped ice, teaspoonful of powdered sugar; squeeze half a lemon in ; add the white of an egg, half a wine- glassful of old Scotch whiskey ; shake up well, and strain into a pony tumbler.

46—COFFEE COCKTAIL. L.D.

The name of this drink arises only from its appearance, which, when properly made, it re sembles. Break an egg into a large glass; put one teaspoonful of powdered sugar,a large wine glass of port wine, a pony-glassful of brandy, and then fill up with ice; shake well, and strain into a medium bar goblet ; grate a little nutmeg on top, and serve with straws. 47—COFFEE PUNCH. L.D. Take a half-pint tumbler and fill with chipped ice ; put in a teaspoonful of powdered sugar and a