1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

T he Complete Bu ffet Guide, or

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TOM COLLINS BRANDY. (Use small bar glass.)

s or 6 dashes gum syrup. 1 or 2 dashes Maraschino. Juice of one small lemon. I wine-glass whisky. I or 2 lumps of cracked ice. Fill up with plain soda. Do not shake if the soda is cold. MULLED CLARET. (Use large b a r glass.) 3 or 4 lumps sugar. 2 dashes of lemon juice. 4 whole allspice, bruised . 2 whole cloves , bruised. 1- 3 t easpoon ground cinnamon.

2 wine-glasses claret; place all the above in a dish; let it come to a boil, and boil 2 m inutes , stirring all the time; strain and pour into a la rge bar glass. MULLED CLARET AND EGG. (A la.rge bar glass .) I tablespoon powdered sugar. 1 dash lemon juice. X teaspoon mixed spices. 2 wine-glasses claret; boil the above ingredients together; then beat to a batter the yok es of 2 eggs with a 1itt le powdered sugar added ; pour the hot wine over the eggs , stirring continually ; grate a little nutmeg on t op, and serve. You must positively pour the wine over the eggs, not otherwise , as it woul d spoil.