1895 Official hand-book and guide (1895)

Rum Flip. (Use two large cups.)

egg beaten

} 2 pint of ale heated on a fire, i

up with one ounce of powdered sugar. A dash of fine nutmeg, 2 dashes of rum or brandy. Put the ale in one cup, the other in another, and pour together and back and forth several times. Rum Daisy. (Use small bar glass.) 3 dashes of gum syrup, juice of half a lemon. 2 dashes of orange cordial. Fill the glass haif lull of water. 1 teaspoonful of fine sugar, juice of \i of a lemon, enough water to dissolve the above, Fill the glass with shaved ice. 1 wine glass of port wine, 1 pony of brandy, 1 dash of curacoa. Mix well, trim with fruit, sip with straws. (Use large bar glass.) Remove the peeling from half a lemon whole, and fit into wine glass moistened with lemon juice and dipped in sugar. Make the drink in large bar glass as follows : 3 dashes of gum syrup, 1 dash of Caroni Bitters. 2 dashes of lemon juice, Fill the glass {See next page.) 40 St. Croix Crusta. 1 wine glass of rum. up with mineral water. Mix well, strain, fill St. Charles fundi. (Use large bar glass,)

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