1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

FANCY DRINKS

The yolks of a dozen eggs are well whisked up, and put into a quart of strong beer; to this is added a pint of gin; a bottle of sherry is put into a saucepan,with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot.

.• a I ^6 a a a ENGLISH CURAQAO

Cut away the peel of oranges very thin, until you have ob tained half a dozen ounces of it; put these in a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill the bottle with clarified syrup, shake it well with the spirit, and let it remain for three days.Pour a teacupful of theliqueur into a mortar,and beat up a drachm of powdered alum,and an equal quantity of carbonate of potash; pour this, when well mixed, into the bottle, shake it well, and in a week you will find the curagao perfectly transparent, and equal in flavor to that imported from Malines, or any other place in the universe.

ITALIAN LEMONADE

Pare and press two dozen lemons; pour the juice on the peels, and let it remain on them all night; in the morning add two pounds of loaf sugar, a quart of good sherry, and three quarts of boiling water. Mix well, add a quart of boil ing milk,and strain it through a jelly bag till clear. 77

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