1887 The bar-tender's guide

WHISKEY FIZ,

46

6 pints rich milk. 10 eggs. 10 tea-spoonfuls powdered sugar. % nutmeg, grated. Beat the yolks of the eggs and the sugar together to a cream ; add the nutmeg, well mixed in ; then add the brandy (or rum) and the wine. Have the whites of the eggs ready beaten to a stiff froth, and beat them into the mixture ; then stir in the milk gradually beating up the mixture all the while. Place the bowl in a vessel containing ice, as directed on page 15.

Santa Cruz Fiz.

(Use medium bar- glass.)

Take 1 tea-spoonful of fine white sugar. 3 dashes of lemon juice. 1 small lump of ice. 1 wine-glass of Santa Cruz rum.

Fill up the glass with Seltzer water from a syphon, or with Apollinaris water, stir thoroughly and serve.

Whiskey Fiz.

(Use medium bar-glass.

Take 1 tea-spoonful of fine white sugar. 3 dashes of lemon juice. 1 small lump of ice.

1 wine-glass of Bourbon or rye whiskey. Fill up the glass with Seltzer or Apollinaris water, Btir thoroughly and serve.