1923 Harry of Ciro's ABC of mixing cocktails (second impression)

81. Egg Lemonade. Fill your shaker half full with chopped Ice and add I Fresh Egg, 2 teaspoonfuls of Sugar, Juice of I Lemon. Shake well and strain into large tumbler. Fill Fill the shaker hali full with chopped Ice and add I Fresh Egg, J teaspoonful of Sugar, i glass of Brandy, i glass of Rum, the remainder Fresh Milk. Shake well, and strain into medium-sized tumbler. Grate a little nutmeg on top and serve. 83. Egg Nogg (Hot) Use large bar glass. I teaspoonful Sugar,' i Fresh Egg. Beat well up with spoon by turning briskly, add boiling Milk while stirring, then add i glass Brandy, i glass Rum. Stir until properly blended, then grate, nutmeg on top and serve. 84. Eton Blazer. In a large tumbler put 3or 4lumps ofice, the juice of one Lemon, i glass of Gilbey's Gin, ^ glass Grosielle Syrup, J glass of Kir.sch. Fill ba lance with Soda, stir well and serve with straws. 85. Empire Punch. In a large tumbler put 3 or 4 lumps of ice, then add I tea.'^poonful Maraschino, i teaspoonful Cura^oa (Bols), i teaspoonful Benedictine, i tea spoonful Brandy, 1 wine glass of Claret. FiU balance with Champagne, stir well and decorate with fruits in season. (Recipe from Charlie Forrester, Casino—Dieppe, and Carlion—Cannes.) with Soda Water. 82. Egg Nogg

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