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


122. Hot Egg Nogg. Use medium-sized tumbler.

I Fresh Egg, i teaspoonful Sugar. Beat well up, then add boiling Milk, then stir well together and add i glass of Brandy and i glass of Rum. Stir again, then grate nutmeg on top. Then serve. (Note.—It is really necessary to put a bar spoon in glass while pouring in the hot milk to prevent the glass from cracking.) 123. Hot Grog. I tea.spoonful of Sugar, Juice of ^ a Lemon. Dissolve with a little hot water, then add i glass of Brandy, i glass of Rum, 2 cloves, T small piece of Cinnamon. Fill up balance with hot water, put a slice of lemon into it, stir up well, grate nutmeg on top, and serve. 124. Harry's Cocktail. J Gin, J Italian Vermouth, i dash of Absinthe, 2 sprigs of Fresh Mint. Shake well and strain into cocktail glass, serve with a stuffed olive. 125. Harry's Pick-me-up. I teaspoonful of Grenadine Syrup, i glass of Brandy, the juice of J a iemon. Shake well and strain into medium sized wine glass, and fill balance with Champagne.


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