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

E GG NOGG Take I large teaspoonful of powdered sugar ( white). I fresh egg. 0 wine glass of Brandy. V. glass of Rum. A little shaved ice. Fill the glass with rich millc and shake up the ingredients until they arc thoroughly mixed. Pour the mLxture in a goblet excluding the ice, and i;:rate a little nutmeg on top. This may be made by using a wm e glass of either of the above liquors instead of both combined.

H OT E GG NO GG (Use Large Bar Glass)

This drink is made in precisely the same manner as the cold Egg Nogg above, except that you must use boiling water instead · of ice.

SLOE GI N HIGHBALL

One piece of ice in glass. T uice of one half lime. brop squeezed lime in glass. Wine glass Sloe Gin. Fill glass with carbonated water and serve. Gin Highball can be made the same way, except substitute Dry Gin for the Sloe.

GIN RICKEY

1 piece of ice in glass. Juice of one half lime. Drop squeezed lime in glass. Wine glass of Gin. Fill glass with carbonated water, stir with spoon and serve.

GI N J ULEP.

One half tablespoonful of sngar. 2 sprigs of mint.

One half glass of fine ice. One wine glass of Dry Gin. Stir well, trim with fruits in season and serve. 14