1895 Official Hand-Book and Guide Bartender's Association of New York City

Mulled Claret and Egg. (Use large bar glass.) 1tablespoonful of powdered sugar. 1dash of lemon juice.

1/2 teaspoonful of fine allspice, 1teaspoon- ful of fine cinnamon, 3/8 teaspoonful of fine cloves, 1 3/4 wine glass of claret, pour into a dish and boil. Yolk of 2 eggs, beaten up with a little white sugar. Put eggs in a not water glass, pour in the liquid slowly, mixing all the time. Serve with nutmeg on top. Don't pour the egg over the wine. National GuardJPunch. (Use large bar glass.) 1tablespoonful of sugar. Juice of half a lemon, 2 dashes of rasp­ berry syrup. Fill the glass with shaved ice. 1 wine glass of brandy, 1w i n e glass catawba. Stir well, trim with fruits, dash with Jamaica rum and serve with a straw. Old Tom Gin Cocktail. Fill with shaved ice. 1 wine glass of gin. Mix well, strain into a cocktail glass, a piece of lemon peel on top. Orchard Punch. (Use large bar glass.) 2 tablespoonfuls of orchard syrup. 1pony of pineapple syrup, water to dis­ solve. (See next page.) 36

3 dashes of gum syrup, 2 dashes of Caron1 Bitters. 2 dashes of curacoa or absinthe.