1895 The Mixicologist by C F Lawlor

THE MI XICOLOGIST.

30

The juice of h alf a lemon. 1 dash of Cura~oa. r wineglass of brandy . Fill the g lass with shaved ice, sh ak e, and st rai n into a claret-glass. Ornament with orange · and berries. Egg Sour. (Use small barglass.) T ake r teaspoonful of powdered sugar. 3 dashes of lemon juice. r pony of Cura~oa. I pony of brandy. I egg. 2 or 3 small lumps of ice. Shake up well, and remove the ice before ser ving. Apple Toddy. (Use medium barg lass, h ot .) T ake r large t easpoonful of fine sugar dissolved in a little boiling-hot water r wineglass of brandy (applej ack ) . Yz of a baked apple. Fill the glass two thirds full of boiling water, st ir u p , and g rate a little nutmeg on top. Serve with a spoon.

Pousse l 'Amour. (Use a sh erry-glass.)

T ake Yz glass of maraschino. Yolk of r egg.

Sufficient vanilla cordial t o su rround the egg . l t ablespoonful of fine old b randy .