1918 Home Brewed Wines and Beers and Bartender's Guide

HOaiE BREWED WINES, BEERS, MQUEURS, ETC.

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brandy: 1 dash Jamaica ginger; good shake of nutmeg.

eess; have the yolks separated: heat as thin as water, and add the yolks ol! the eggs to the sugar, and dissolve by stirring well together. Two quarts of good old brandy; 1% pints of Jamai ca rum; 2 gallons of good rich rnilk. Mix the ingredients well and stir con tinually while pouring in the milk to prevent it from curdling: then beat the whites of the eggs to a stiff froth and put this on top: then fill a bar glass with a ladle, put some of the egg froth on top, grate a little nutmeg over it and serve.

BEEP TEA. (Use small bar glass.)

One-fourth teaspoonful of the best beef extract; fill the glass with hot water; stir up well with a spoon, place pepper, salt and celery salt handy, and if customer should require it, put in a small pony of sherry wine or brandy. One tablespoonful of powdered sug ar; 2 or 3 dashes of bitters, Angostura or Boker's; 2 or 3 dashes of lemon juice; 1 dash of lime juice; 2 dashes of Anisette; 1 fresh egg; % glass of brandy; % glass of shaved ice. Shake this up thoroughly in a shak er, strain it into a large glass, and fill with Seltzer or Apollinaris water and serve. BRACE UP. (Use large bar glass.) One large teaspoonful of powdered white sugar dissolved in a little Apol linaris or Seltzer water; 3 dashes of lemon juice; 1 wine-glass of Santa Cruz rum. Fill the glass full of shaved ice shake up and strain into a claret winei glass, ornament with oranges and ber ries In season. CLARET CUP FOR A PARTY. (Use a bowl for mixing.) Ten to 12 pieces of lump sugar- l bottle of Apollinaris or Seltzer water- 2 lemons, 2 oranges and % pineapplel cut in slices; 2 wine-glasses of Mara schino. Mix well with a ladle, place this into your vessel or tin dish filled with ice when the party is ready to call for it' add: 4 bottles fine claret; 1 bottle of champagne, or any other sparkling wine. Mix thoroughly and place sufficient berries on top and serve it, and you will have an elegant Claret Cup. One qt. bottle of Moselle; % pt. of sherry wine; 2 tablespoonfuls of pow dered sugar; 1 lemon; 1 sprig of ver bena- Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor; add the other ingredi ents, strain and ice. BALAKLAVA NECTAR. (For a party of 10 or 12.) Thinly peel the rind of % lemon shred it fine, and put it in a punch bowl, add 4 tablespoonfuls of crushed SANTA CRUZ SOUR, (Use small bar glass.) BOTTLED VELVET. (Use a punch bowl.)

CHAMPAGNE VELVET. (Use large-sized goblet.)

For this drink a bottle of champagne and a bottle of porter must be used, Fill the glass half full with porter, the balance with champagne. Stir up with a spoon slowly, and you have what is called Champagne Velvet.

APPLE TODDY. (Use medium bar glass.)

One large teaspoonful of fine white or powdered sugar dissolved in a little boiling hot water: 1 wine-glass of ap ple jack; % of a baked apple. Fill the glass two-thirds full of boil ing water, stir up and grate a little nutmeg on top. Serve with a spoon.

WHISKEY AND CIDEH. (Use large whiskey glass.)

Hand the bottle of whiskey to the customer to help himself; fill up the glass with good apple cider, stir well with a spoon and serve, and you will have a very nice drink.

BRACE UP SARATOGA. (Use large bar glass.)

One tablespoonful of fine white sug ar; 2 or 3 dashes of Boker's or Angos tura bitters: 3 or 4 dashes of lime juice; 2 dashes of Absinthe; 1 fresh egg; 1 wine-glass of brandy; 2 small lumps of ice. Shake thoroughly, strain into anoth er glass, and fill with seltzer water. AGLER'S PUNCH. One fresh egg; 1 dash raspberry syrup; 1 tablespoonful sugar. Fill glass with milk, shake well; strain in fizz glass; grate nutmeg on top. HOOSIAC TUNNEL COCKTAIL. Squeeze % lemon; 1 tablespoonful sugar; 1 dash orange bitters; 1 dash cream; 1 jigger Plymouth gin. Shake well and strain in star wine glass. Grate nutmeg on top. DIARRHOEA CURE. (Use whiskey glass.) Pony peach brandy; pony blackberry