1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

MULLED SHERRY.

U se l ar ge glass. T h i s d r in k is m ade in the sam e w ay as M u lled Cl ar et , u sin g Sh er r y W in e in st ead o f Clar et . MULLED CLARET WITH EGGS. U se l ar ge glass. O n e and on e-h alf spoon fu ls o f sugar , T h e ju i ce o f sm all lemon, A few cloves, O n e-h al f t easpoon fu l o f cinnam on, T w o w in e gl asses o f Clar et . Po u r int o a pan and keep it over t he fi r e un t il it boils, beat t o a bat t er the yel l ow o f t w o eggs, pu t t hem in a gl ass and pou r the hot w in e over them . St i r w ell. Gr at e a lit t le nut m eg over the d r i n k and ser ve. U se l ar ge glass. O ne lum p o f ice, Ju i ce on e-h al f lim e, r in d included, O n e bot t le Sar sap ar i l l a. St i r well and ser ve. GINGER ALE RICKEY. U se sam e ser vice, u sin g Gi n ger A l e in st ead o f Sar sap ar i l l a. 39 R I CKE YS . SARSAPARILLA RICKEY.