1910 Toasts Wines, and How to Serve Them by Rodolph Rose

BRANDY DAISY (Use Small Bar Glass)

Take 3 or 4 dashes of sugar syrup. 2 or 3 dashes of Curacao. The juice of half a small lemon. 1 small wine glass of Brandy. 2 dashes of Jamaica Rum.

Fill glass one-third full of shaved ice, shake well, strain into a large cocktail glass and fi ll up with Seltzer 'Nater from a syphon.

MILK PUNCH (Use Large Bar Glass) Take I teaspoonful of fine white sugar. I wine glass of Brandy. Y. wine glass of rum. Small Jump of ice. Fill with milk, shake the ingredients well together, stra.in into a large glass and grate a little nutmeg on top.

EGG MILK PUNCH (Use Large Bar Glass)

Take I teaspoonful of fine white sugar. I wine glass of Brandy or Whiskey. l4 wine glass Rum. 1 egg. Small lump of ice. . Fill the glass with pure fresh milk, shake the ingredients well together and strain into a large glass. For Sherry Ei;g Nogg, leave out the Brandy and Rum and substitute large wme glass of Sherry \Vine. ·

BALTIMORE EGG NOGG

Volle of one egg. I tablespoon of sugar. Add a little nutmeg and beat to a cream.

One-half Cognac Brandy. One-fourth Madeira Wine. 3 lumps cracked ice. One-fourth Jamaica Rum. Fill glass with milk, shake well, strain into a large glass and serve. 12