1895 The Mixicologist (First Edition) by C F Lawlor

THE MIXICOLOGIST.

33

Eggnog. (Use large barglass.) Take i large teaspoonful of powdered sugar. i fresh egg. l/2 wineglass of brandy. Yz wineglass of Sauta Cruz rum. A little shaved ice. Fill the glass witli rich milk, and shake up the iugredients until they are thoroughly mixed. Pour the mixture into a goblet, excluding the ice, and grate a little nutmeg on top. This may be made by using a wineglass of either of the above liquors, instead of both combined.

Hot Eggnog. (Use large barglass.)

This driuk is very popular in California, and is made in precisely the sanie manner as the cold egg­ nog above, except that you must use boiling water instead of ice. Claret Punch. (Use good-sized glass.)

Nearly fill witli claret. i piece of lemon peel.

Put in thin lemonade-glass' one large spoonful sugar, sufficient water to dissolve; fill half full of fine ice; stir well, trim witli fruits, serve with straws.