1934 My New Cocktail Book (2 nd edition) by G F Steele

M Y

COCKTAI L

NEW

BOOK

I pony Brandy I pony White Curacao

CHAMPAGNE CUP

I wineglassful Sherry I quart Champagne I pony Maraschino I/2 tablespoonful Sugar 1 bottle Soda 2 or 3 lumps of ice I rind of Lemon 3 slices of Orange 3 slices of Lemon; berries I slice Cucumber peel Ornament with fresh Mint

CLARET CUP Same as Champagne Cup, using Claret in place of Champagne.

EGG NOGG

I/2 glass Brandy I/2 glass Santa Cruz Rum I large teaspoonful pow dered white Sugar white of one Egg

Fill the glass with rich Milk and shake up the ingredients until they are thoroughly mixed. Pour tne mixture into a goblet excluding the ice, and grate a little nutmeg on top. This may be made by using a wineglass of either of the above liquors instead of both combined. In prepar ing Milk Punch or Egg Nogg in quantity, the milk or eggs should be poured upon the wine or spirits very gradually, and continually beating the mixture in order to mix the ingredients thoroughly.

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