1892 Drinks of the world

DRINKS,

192

pound loaf sugar in

out squeezing.

Dissolve

i

i

quart boiling water, and add this hot solution to the cognac. Let it cool. Bishop. Stick an orange full of cloves, and roast it. When brown, cut it in quarters, and pour over it i quart of hot port. Add sugar to taste, and let mixture sim- mer for half an hour. Archbishop. The same as Bishop, with substitution of best claret for port. Cardinal. The same as Archbishops with substitution of cham- pagne for claret. Pope. The same as Cardinal, with substitution of Bur- gundy {of champagne. of honey, a little essence of cloves, and a liqueur glass of Cura^oa ; add i pint of high Burgundy made hot, whisk together, and serve hot in glasses. Pousse r Amour. Fill a small wineglass half full of maraschino, then put in yolk of i ^^^ ; in this pour vanilla cordial, and dash the surface with cognac. Blue Blazer (use two large silver-plated mugs with handles). One wine glass Scotch whiskey, i ditto boiling water. Mix whiskey and water in one mug ; ignite, and, Locomotive. Put 2. yolks of eggs into a goblet with i oz.