1933 Mixer's Guide

MIXER'S GUIDE

69

Flips

BRANDY FLIP Use large bar glass.—One egg, thoroughly beaten, one tablespoon- ful sugar, one wine glass brandy, fill up with cracked ice. Shake well; strain into small fancy glass; grate a little nutmeg on top and serve. GIN FLIP Use large bar glass. One-half full of shaved ice. One tablespoonful of fine sugar dissolved in a little water. One wine-glass of gin. Shake well; strain into small shell glass and serve. GLASGOW FLIP Use large bar glass. One egg, thoroly beaten. Two tablespoonfuls of fine sugar. Juice of 1 lemon. Fill up with ice cold ginger ale. Stir well, and serve. PORT WINE FLIP Use large bar glass. Three-fourths full of shaved ice. One teaspoonful of fine sugar dissolved in a little water. One whole egg broken in. One wine glass of port wine. Shake well; strain into champagne glass; grate a little nutmeg on top and serve. SHERRY FLIP Use large bar glass. One tablespoonful of sugar. One egg. Two wine glasses of sher^. One tablespoonful of vanilla syrup. Fill glass with cracked ice; shake well; strain into fancy bar glass; grate nutmeg on top and serve.