1887 The bar-tender's guide

POETEE CUP.

113

1 stick of cinnamon. 1 nutmeg, grated. 1 lemon. Whisk up the yolks of the eggs and acid the ale and gin. Put the Sherry into a saucepan "with the cinna- mon, nutmeg, sugar, and the rind of the lemon peeled very thin ; when the wine boils, pour it upon the ale mixture and drink while hot.

Claret Cup.

Take 1 bottle of claret.

y% pint of cold water. 1 table-spoonful of powdered sugar. 1 tea-spoonful of powdered cinnamon, cloves

and allspice, mixed.

1 small lemon. Mix the ingredients well together, adding the thin rind of the lemon. This is a nice summer beverage for evening parties.

Porter Cup.

Take 1 bottle of porter. 1 bottle of ale. 1 glass of brandy.

1 dessert-spoonful of syrup of ginger. 3 or 4 lumps of sugar. % nutmeg, grated. 1 tea-spoonful carbonate of soda. 1 cucumber. Mix the porter and ale in a covered jug ; add the brandy, syrup of ginger, and nutmeg; cover it and