1916 Jack's Manual by J A Grohusko (4th edition)

WHISKEY DAISY

i teaspoonful of sugar Juice of an Orange Juice of ^2 a Lemon Juice of ^ a Lime 25% Raspberry Syrup 75% Whiskey. Fill glass with cracked ice.

Shake, strain, fill glass with

fizz water and serve.

EGGNOGGS BALTIMORE EGGNOG

Yolk of an egg 1 tablespoonful of sugar Add a little 50% Brandy 25% Madeira Wine

nutmeg and beat to a cream

3 lumps of cracked ice 25% of Jamaica Rum. Fill glass with milk, shake well, strain into a large glass and serve. BOWL OF EGGNOGG (for parties) 1 pound of sugar 10 eggs. Yolks should be separated. Beat yolks with sugar until 9 dissolved Pour into one pint of Martell Brandy 1 wine glass of Jamaica Rum 3 qts. of Rich Milk. Mix ingredients well with a ladle and stir continually while pouring in milk. So as to prevent from curdling. Then beat whites of eggs and put on top of mixture. BRANDY EGGNOGG 1 egg 100% Brandy 1 dash Jamaica Rum 1 barspoonful of sugar Milk, shake and strain. Dash of nutmeg on top. HOT EGGNOGG 1 tablespoonful of sugar 1 fresh egg 100% Brandy Fill glass with hot milk. Shake thoroughly with shaker, strain, grate nutmeg on top and serve.

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