1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

LOUIS* MIXED DRJNKS

TOM AND JERRYS

Take twelve raw eggs, Two liqueur-glasses of Creme de Cacao, One bar-glassfuI of Jamaica rum.

One bar-glassful of Duff Gordon sherry. One teaspoonful of ground cinnamon. One-quarter of a teaspoonful of ground cloves, and One-quarter of a teaspoonful of ground allspice. Beat the whites of the eggs to a stiff froth; add the yolks, rum, sherry. Cacao, and spice. Stir up thoroughly and thicken with fine sugar, imtil the mixture attains the consistency of light batter. Mix in a punch-bowl and keep in a cool place. Sufficient for eighteen to twenty people. To serve,take one-half a bar-glass of brandy or whiskey, and a dessert-spoon of the above mixture. Put in a mug and fill v/ith boiling water or milk, stir slowly, and grate a little nutmeg on top.

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HOT INVALID PUNCHES

Take one quart of hot strong chicken consomme and add one quart of Duff Gordon sherry. Putin a punch-bowl and ornament with six poached eggs. Serve in heated consomme-cups. Sufficient for six people.

LIPTON PUNCH, HOT^

Take a punch-bowl, put in one-quarter of a pound of loaf sugar, the juice of two lemons, one-half a pint of brandy, and one pint of Jamaica rum. Set fire to it Take an infusion of green tea, one ounce to a quart, and pour the tea gently into the bowl,and add the peel of two lemons. Must be served flaming, and will be found sufficient for twelve persons.

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