1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

52

bottle of Claret; slice in two lemons and two oranges, also some pineapple; pour in the claret; mix well, and just before serving put in one quart of domestic Champagne. Serve with square piece of ice in the bowl.

Creme de Menthe.

Fill .sherry-glass with fine ice, pour in Creme de Menthe over the ice until glass is full; serve with one straw in glass.

Eggnog in Quantity. Two and a' half gallons. Separate the whites from the yolks of one dozen eggs, whip them sep arately—the whites until very stiff, the yolks until very thin ; put the yolks in large bowl, add three pounds powdered sugar, stirring constantl3' to pre vent sugar from lumping, three pints brandy, one pint Jamaica aum,two gallons rich milk. While stirring put in an ounce of nutmeg. If not strong enough to suit, add more brandy, then put the whites on top. When serving, cut off asmall quan tity of white and put on top of glass with a dash of nutmeg. Apple Brandy Cocktail. Fill mixing glass two thirds full of ice, small bar- spoonful syrup, two dashes Angostura bitters,three dashes Curasao, one jigger apple brandy. Stir well; strain in cocktail-glass.