1891 Cocktail Botthby's American Bar-Tender

MISCELLANEOUS DRINKS.

160. COPENHAGEN. Place a teaspoonful of Tom and Jerry batter (&e Recipe No. 108) in a mug or glass, add a dash of rum, fill with lemon soda, stir until dissolved and serve.

161. DELIGHTS. A delight is a mixture of equal parts of French ratafia and cognac served in a pony glass with ice water on the side. N. B.-There are m:my delights which have been named after their orig– inators; as Jake Sharpe's delight, Wintgen's delight, etc. But these bevemges are only known to a few patrons of the 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 po88ess only local reputations. THE AUTHOR. DOG'S NOSE. ENGLISH. A mug or glass of porter dashed with Old Tom Cordial gin has been termed a Dog's Nose. EGGNOG. Place a dessertspoonful of bar sugar in a large mixing-glass; add some fine ice, a raw egg, a jigger 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. 162. 163. Dissolve eight tablespoonfuls of sugar in three quarts of milk in a punch bowl, to which add three-quarters 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 whitf'..s 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 of the above mixture and addding a cake of compressed yeast to it, an effervescent draught fit for the gods can be produced. After filling the hottle and adding the yeast, put it in a warm place for five or six hours and then remove it to a cool place for a few days before using, when enough ga~ will have generated in the bottle to cause it to flow like soda. This is a splendid thing for invalids. 164. EGGNOG. ONE GALLON.