1933 Mixer's Guide

MIXER'S GUIDE

117

MOLITOR'S LLOYD Tom Collins glass.—^Juice of V4 lemon and orange, one teaspoon fine sugar, one drink whisky, three lumps ice, one bottle soda.

MULLED ALE Immerse slowly in a mug of ale, a red-hot poker or similar piece of iron. Care should be taken that the ale does not flow over side of mug. Then serve.

MULLED PORTER Made same as Mulled Ale, substituting porter or Dublin stout for ale.

MULLED CLARET

Use large bar glass or mug. Four lumps of sugar.

Two dashes of lemon juice. Two whole cloves, bruised. Four whole allspice, bruised. One-third teaspoonful of ground cinnamon. Two wine glasses of claret. Boil compound two minutes; stir continuously while boiling: strain; grate nutmeg on top and serve.

MULLED CLARET AND EGG

Use large bar glass. Three lumps oif sugar. Four whole allspice, bruised. One pinch of ground cinnamon. Two whole cloves, bruised. Two wine glasses of claret wine.

Boil compound for two minutes; stir continuously while boil.ng. Then beat lightly the yolks of 2 eggs with a little sugar; pour hot compound over the eggs, stirring continuously; then serve.