1895 Official hand-book and guide (1895)

Mulled Claret and Ktfg. (Use large bar glass.) i tablespoonful of powdered sugar. i dash of lemon juice. Y z teaspoonful of fine allspice, i teaspoon- ful of fine cinnamon, y z teaspoonful of fine cloves, 1% 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 hot 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.) i tablespoonful of sugar. Juice of half a lemon, 2 dashes of rasp- berry syrup. Fill the glass with shaved ice. 1 wine glass of brandy, 1 wine glass catawba. Stir well, trim with fruits, dash with Jamaica rum and serve with a straw. Old Torn Gin Cocktail. 3 dashes of gum syrup, 2 dashes of Caroni Bitters. 2 dashes of curacoa or absinthe. 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.

1 pony of pineapple syrup, water to dis- solve. {See next page.) 36