1903 The Flowing Bowl by Edward Spencer

THE FLOWING BOWL

24.2

Sangaree ale, 162 brandy, 162 gin, 163 port wine, 163 porteree, 163 sherry, 163

Posset, pepper, 172 Pope's, 46 sack, 32, 173 Prairie oyster, 167 Punch, almond, no capillaire, io6 champagne, 113 egg, I" elderberry, 236 halo, 114 milk, 107 noyeau, 107 Oxford, 105, 107 rack, 112 restorative, no shrub, 111 Uncle Toby, 112 English, 104 gin, 88, 107 Glasgow, 104

Santa Cruz smash ; see smash Saragossa wine ; see English sack Saratoga brace-up, 154 cocktail ; see cocktail Scaffa, brandy ; see brandy Scorcher, 207 Sherry cocktail; see cocktail egg nogg ; see nogg negus ; see negus sangaree ; see sangaree sour ; see sour Shrub punch ; see punch Sling, 163 gin, 88 ^ John Collins, 88, 163 Sloe gin ; see gin Smash, brandy, 164 champagne, 164 gin, 164 Santa Cruz, 164 whisky, 164 Sour, apple Jack, 165 Bourbon, 165 brandy, 165 gin, 165 sherry, 166 whisky, 165 Spleen, to cure, 203 Squash, lemon, 233 raspberry, 236 Strengthener, 206 Sunrise cocktail j see cocktail Surgeon-Major, 169 Swig ; see wassail Swizzle; see cocktail Temperance cider ; see cider Tennis cup j see cup

Vauxhall, 112 Victoria, 113 Yorkshire, 113 guince whisky ; see whisky Race-day cup ; see cup Rack punch ; see punch Raspberry squash j see squash vinegar ; see vinegar Red cup ; see cup Renish wine, 47 Restorative punch ; see punch Rochester cup ; see cup Rum and ale, 85

and butter, 85 and milk, 85 booze, 8g Rumfustian, 58, 170

M

Sack, English, 32 posset ; see posset Saffron cordial ; see cordial St. Mark's pick-me-up ; st pick-me-up