1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

14 A COMPLETE BUFFET MANUAL, OR

TOM COLLINS BRANDY. (Use small bar glass.)

5 or 6 dashes gum syrup. 1 or 2 dashes Maraschino, Juice of one small lemon. 1 wine glass whisky. 1 or 2 lumps of cracked ice. Fill up with plain soda. Do not shake if the soda Is cold.

MULLED CLARET. (Use large bar glass.)

3 or 4 lumps sugar. 2 dashes of lemon juice. 4 whole allspice, bruised. "2 whole cloves, bruised. 1-3 teaspoon ground cinnamon.

2 wine glasses claret; place all the above in a dish- let it come to a boil, and boil 2 minutes,- stirring all the time; strain and pour into a large bar glass.

MULLED CLARET AND EGG. (A large bar glass.)

I tablespoon powdered sugar. 1 dash lemon juice. % teaspoon mixed spices.

2 wine glasses claret; boil the above Ingredients to gether; then beat to a batter the yolks of 2 eggs with a little powdered sugar added; pour the hot wine over the eggs, stirring continually; gi-ate a little nutmeg on top, and serve. You must positively pour the wine over the eggs, not otherwise, as it would spoil.