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

6o

brandy; fill up the tumbler with cafe noirjshake well; then put a little coloured sugar on top, and serve with straws. 121—ROYAL A(2UARIUM PUNCH. Take a large punch bowl; put in the yolks ofsix eggs and half-pound of powdered sugar; mix this well; beat up the whites of the eggs separately, and then mix in the bowl; add one wine-glassful of curagoa, a bottle of brandy, a ditto of"Liquid Sunshine" rum, two quarts of new milk, three bottles of soda-water; mix well together; you will have sufficient to supply a party of twenty-five. 122—RUM AND HONEY. S.D. Take a wine glass; put in a small piece of ice; add a teaspoonful of Bourbon honey; fill up glass with "Liquid Sunshine" rum; stir well with spoon, and place slice of lemon on top. 123—RYE COCKTAIL. S.D. Same as No. 12, substituting rye whiskey for brandy. 124—RYE WHISKEY SKIN. S.D. Same as No. 24, substituting rye whiskey for brandy. 125—RYE SOUR. S.D. Same as No. 69, substituting rye whiskey for gin. 126—SAM WARD. S.D. Fill a tumbler with chipped ice'; put in three or four drops of Angostura bitters, a good liqueur- glass of green chartreuse ; shake.well, and strain off.