1888 Harry Johnson's new and improved bartender's manual (1888)

-61- 116. BLUE BLAZER. (Use~ large mug with a handle to it.) lf2 pony glass of Honey or Rock Candy; lf2 wine glass SY!·up; 1 wine glass of Whiskey; (Scotch)

mix well with a little hot water, and put it over the ffre and have it boiled up; set the liquid on fire, and take it quick and pom· it from one mug to the other, uour it so about three or four times in long streams, until it is well mixed; grate a little nutmeg on top ; this will have the appearance of a continual stream of fire. Attention must be paid to prevent the fire from spreading over your hands; pour it into a large sized bar glass, put a slice of lemon into it, and serve. This is a very elegant,drink in cold weather and has a wonderful effect of h en.ling an old cold. Es_pecially when the party goes to bed soon after drmking it. - 117 BOWL OF EGG NOGG FOR A NEW– YEAR'S PARTY. In regard to this drink the bartender must use his own judgment and use theproportionsin accord– ance to the quantity to be made. For a three gallon bowl mix as follows: - 2 1/2 lbs. of fine pulverized sugar; 20 fresh eggs; have the yolks separated; beat as thin as water, and a~d the yolks of the eggs into the sugari and dissolve by stirring; a: ladle, and stir con– tmually while pourmg m the milk to prevent it from cmdling; then be~t the whites of the eggs to a stiff froth and put this on top of the mixture h. then fill a bar glass with a ladle, put some of t e egg 2 quarts of good o d Brandy; P/2 pints of Jamaica rum; 2 gallons of good rich milk ; n;iix the ingredient~ wep. with