1910 Jack's Manual by J A Grohusko

NEW ORLEANS FISS

h teaspoonful of powdered sugar Juice of half a lime Juice of half an orange

Juice of half a lemon 25% Creme Yvette White of 1 egg 75% dry gin 1 teaspoonful of cream Fill glass with broken ice

, Shake for five minutes, strain and serve. NATIONAL GUARD PUNCH

r tablespoonful sugar Juice 1 lemon Pony of raspberry syrup 100% brandy Fill glass with cracked ice 2 dashes Jamaica rum.

Serve with straws.

Stir well, trim with fruits in season.

NICHOLAS COCKTAIL

50% orange gin 50% sloe gin Fill glass with ice.

Stir, strain and serve. "ONE YARD OF FLANNEL" or "ALE FLIP"

Put a quart of Bass & Co.'s Barley Wine, or Strong Ale, on the fire to warm, and beat up three or four eggs with four ounces of moist sugar, a teaspoonful of grated nut- meg or ginger and a quarter of good old rum or brandy. When the ale is near to a boil put into one pitcher, and the rum and eggs, etc., into another; turn it from one pitcher till it is smooth as cream.

OLD OXFORD COLLEGE MULLED ALE Take i lb. Cinnamon, \ 11). Cloves, put both

a

into

saucepan with two quarts of water, put it

over the fire till

it it simmer for an hour, then strain it oft into a jug. and when cold put the liquid into a bottle and well cork down. When making Mulled ale, add one wineglass of the liquid to every quart of Bass & Co.'s Barley wine or Strong Ale, adding a little ginger and loaf sugar to taste. Heat the ale over a brisk, fire, but be sure not to let it boil, as that alters the flavor, but take it off just before it boils. Add a few slices of lemon, and a wine-glass of gin to every quart. boils, then let

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