1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

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HOT EGGNOG

Break an egg into a cocktail shaker. Add a d.essertspoon of sugar, and a jigger of rum or whiskey. Fill the shaker with boiling milk, wrap the shaker in a towel, and shake vi.gorously. Strain into a glass with a spoon in it so it will not break, and serve with .a dash of nutmeg on top.

HOT WHISKEY PUNCH

Dissolve a teaspoon of sugar in a glass, add a jigger of whiskey (Scotch or rye) and a pinch of clove and cinnamon. Fill the glass with boiling water, and drop in a slice of lemon, and one of orange.

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