1887 The bar-tender's guide

EGG MILK PTJ^CH.

69

Milk Punch.

(Use large bar-glass.

Take 1 tea-spopnful of fine white sugar. 1 wine-glass of brandy. yi wine-glass of Santa Cruz rum. Small lump of ice.

Fill with milk, shake the ingredients well together, strain into a large glass, and grate a little nutmeg on top.

Hot Milk Punch.

(Use large bar-glass.)

made the same as the above, with the

This punch is

exception that hot milk is used, and no ice.

Manhattan Milk Punch.

Same as the foregoing cold Milk Punch, with the addition of five drops of Aromatic tincture. (See Index "Aromatic Tincture".)

Egg Milk Punch.

(Use large bar-glass.)

Take 1 tea-spoonful of fine white sugar. 1 wine-glass of brandy. % wine-glass of Santa Cruz ram. 1 egg. Small lump of ice. Fill the glass with pure fresh milk, shake the ingre- dients well together, and strain into a large glass.