1895 American Bar-Tender by R. C. Miller

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Adepts at the bar, in serving'Tom and Jerry, some times adopt a mixture of brandy,% Jamaica rum, and 14^ Santa Cruz rum, instead of brandy plain. This •compound is usually mixed and kept in a bottle, and a wine glassful is used to each tumbler of Tom and Jerry. N. B.—A teaspoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling on the bottom of the mixture. 175. White Tiger's Milk. gill apple jack. Yi do. peach brandy. Yi teaspoonful of aromatic tincture.* Sweeteiji with white sugar to taste. The white of an egg beaten to a stiff foam. 1 quart of pure milk. Poor in the mixed liquors to the milk, stirring all the white till all is well mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quait ■of "white tiger's milk ; " if more is wanted, you can in crease the above porportions. If you want to prepare this beverage for a party of twenty use one gallon of milk to one pint of apple-jack, &c. 176. White Lion. (Use small bar glass.) I teaspoonful of pulverized white sugar. Y a lime (squeeze out juice and put rind in glass.) Iwine-glass Santa Cruz rum. Yi teaspoonful of Curacoa. Y do. raspberry syrup. 'Aromaltc Tinture.—Take of ginger, cinnamon, orange peel, each ■one ounce; valerian half an ounce, alcohol two quarts, inncera e in a close vessel for fourteen da3^s, theu filter through un.sized paper.

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