1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Eagle's Dream. (Use mixing glass.) % glass cracked ice; 1 tablespoonful of powdered sugar; 4 dashes lemon juice; white of 1 egg; i/g jigger Old Tom gin. Shake well; strain into hollow stem champagne glass; add 1/4 jigger Creme de Rose; float with claret wine. Eagle Fizz. (Use large bar glass.) 1 tablespoonful of pulverized sugar; 3 dashes lemon juice; the white of 1 egg; 1 wineglass of gin; 1 dash of creme de vanilla; 2 dashes of orange flower water; 1 dash of seltzer water; fine shaved ice. Fill glass with rich milk; shake well and strain; serve in same glass, but with thin punch glass to drink from. Egg Milk Punch. (A large bar glass.) 1 egg; % tablespoon of sugar; 1 wineglass of brandy; 1 pony of St. Croix rum; Vs glass of flne ice; fill up with milk. Use the shaker in mixing, which must be done thor oughly to a cream. Strain; grate a little nutmeg on top. Egg Nogg (Plain). One tablespoon of sugar; 1 fresh egg; glass of flne ice; 1 wineglass of whisky; flll up with milk. Shake thoroughly in an "egg nog" shaker and strain. Grate a little nutmeg on top. Egg Sour. One tablespoon of powdered sugar; 8 lumps of ice; 1 egg; juice of 1 lemon. Shake thoroughly; serve with straw; nutmeg grated on top.

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