1895 The Mixicologist by C F Lawlor

33

THF, 1\UXI COLOGIS'l'.

Eggnog. (Use large barglass.) Take r large teaspoonful of powdered sugar. 1 fresh egg. Yz wineglass of brandy. Yz wineglass of Santa Cruz rum. A little shaved ice. Fill the glass with rich milk, and shak e up the ing redients' 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 drink is very popular in California, and is .made in precisely tlie same manner as the cold egg– nog above, except tha t you must use b oiling water inst ead of ice.

Claret Punch.

(Use good-sized glass.)

Nearly fill with claret. r piece of lemon peel.

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