1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

MISCELLANEOUS DRINKS.

160. COPENHAGEN. Place a teaspoonful ofTom and Jerry batter {See Recipe No.108)in a mug or glass, add a daali ofrum,fill with lemon soda,stir until dissolved and serve.

161. DELIGHTS. A delight is a mixture ofequal parts ofFrench ratafia and cognac served in a pony glass with ice water on the side. N. B.—^There are many delights which have been named after their orig inators; as Jake Sharpe's delight, Wintgen's delight, etc. But these beverages are only known to a few patrons ofthe houses which have tried in vain to pop ularize them. As this work contains only standard recipes,I do not feel justi fied in publishing directions for the compounding of drinks which possess only local reputations. The Authob.

162.

DOG'S NOSE.

ENGLISH.

A mug or glass of porter dashed with Old Tom Cordial gin has been termed a Dog's Nose.

163. EGG NOG. Place S, dessertspoonful ofbar sugar in a large mixing-glass; add some fine ice, a raw egg,ajigger of cognac and a dash of St. Croix rum. Fill the glass with good milk,shake thoroughly,grate nutmeg over the top and serve with straws.

164.

EGG NOG. ONE GALLON.

Dissolve eight tablespoonfuls ofsugar in three quarts of milk in a punch bowl, to which add three-quartera of a bottle of cognac and one-quarter of a bottle of St. Croix rum;now beat the yolks of ten eggs until thin, and the whites until frothy; stir the yolks into the above mixture and lay the beaten whites carefully over the top. Sprinkle with nutmeg and serve as cold as possible without ice. N.B.—By filling a syphon soda bottle with some ofthe above mixture and addding a cake of compressed yeast to it, an effervescent draught fit for the gods can be produced. After filling the bottle and adding the yeast, put it in a warm placefor fiveorsix hoursand then remove it to a cool place for a few days before using,when enough gas will havegenerated in the bottle to cause itto flow likesoda. This is a splendid thing for invalids.