1895 American Bar-Tender by R. C. Miller

see pages I to 6.

51 piece of lemon, the juice of which must be pressed in the class. 143. Gin Sour. (Use small bar glass.) The gin sour is made with the same ingredients as the gin fix, omitting all fruits, except a small piece of lemon, the juice of which must be pressed in the glass."j" * The Santa Cruz fix is made by substituting Santa Cruz rum in- stead ofbrandy. f The Santa Cruz sour is made by substituting Santa Cruzrum instead ofgin. In making fixes and sours be careful and put thelem on skin in the glass. 144. FLIP, NEGUS AND SHRUB. 145. Rum Flip —Which Dibdin has immortalized as the favorite bever- age of sailors (although we believe they seldom indulge in it)—is made by adding a gill of rum t"o tlie beer, or substituting rum and water, when malt liquor cannot be be procured. The essential in "flips" of all sorts is, to produce the smoothness by repeated pouring back and forward between two vessels, and beating up the eggs well in the first instance; the sweetening and spices ac cording to taste. 146. Rum Flip. (Another method.) Keep grated ginger and nutmeg with a little fine dried lemon peel, rubbed together in a mortar. To make a quart of flip:—Put the ale on the fire to warm, and beat up three or four eggs with four ounces of moist sugar,a teaspoonful of grated nutmeg or ginger and a gill of good old rum or brandy. When the ale is near to boil, put it into one pitcher, and the rum and

..'tJ

I

i'if