1917 The Ideal Bartender by Tom Bullock

EGGNOG

Fill large Bar glass Yz full Shaved Ice. 1 Egg 1 teaspoonful Bar Sugar. ^jigger Brandy. M jigger Jamaica Rum. Fill up with Milk;shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top. EGGNOG (bowl of3 gallons) Beat the yolks of 20 Eggs until thin and stir in 2^ lbs. Bar Sugar until Sugar is thoroughly dissolved. Into this mixture pour: V/2 pints Jamaica Rum. 2 quarts old Brandy. Mix the ingredients well by stirring. Then pour in the milk slowly,stirring all the while to prevent curdling. Pour carefully over the top of the mixture the whites of the Eggs, which have been beaten to a stiff froth. Fill Punch glasses from the bowl with ladle and sprinkle a little Nutmeg over each glassful.

EGG SOUR Into small Bar glass drop: 3lumps Ice.

1 tablespoonful Bar Sugar. 1 Egg. Juice of1 Lemon. Shake well; grate Nutmeg on top and serve with Straw.

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