1899 The Mixicologist by C F Lawlor

78

THE MIXICOLOGIST

Hot Ale Cup.

To a quart of ale, heated, add two wine-glasses of gin, one wine-glass of sherry,.two tablespoonfnls of American bitters, plenty of cloves and cinnamon, and four tablespoonfnls of moist sugar. Copus Cup. Heat two quarts of ale; add four wine-glasses of brandy, three wine-glasses of noyean, a pound and a half of lump sugar, and the juice of one lemon. Toast a slice of bread, stick a slice of lemon on it with a dozen cloves, over which grate some nutmeg, and serve hot. "Burnet" Cup. A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint ofsherry, halfa pound of loaf sugar, and plenty of grated nutmeg. This cup may be drank either hot or cold. Burgundy Cup. To a bottle of Burgundy wine add a wine-glass of noyeau, three Avine-glasses of pine-apple syrup, one wine-glass of brandy, and a quarter of a pound of powdered sugar. Ice well: add a bottle of seltzer or soda-water before drinking, and serve with a sprig of borage.