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

MY NEW COCKTAI L BOOK

EGG NOGG

2 man's sized portions Brandy 1 pint good rich Milk 2 very fresh Eggs 2 heaping tablespoonfuls Horlick's Malted Milk I cocktail glassful Grenadine

(Jim Deever)

Work the malted milk into a creamy substance by mixing it with a little milk and add the other ingredients, shake well in a cocktail shaker and serve in a large glass. This is an excellent drink to take about eleven o'clock on those mornings when you have not felt equal to break fast, such as the morning of the 28th of December, any year.

THE REAL GEORGIA (Use large bar-glass) MINT JULEP

3/4 wineglass Cognac Brandy 3/4 wineglass Peach Brandy tablespoonful white pow dered Sugar about 12 sprigs of the tender shoots of Mint

Put the Mint in the tumbler, add the Sugar, having pre viously dissolved it in a little water; then the Brandy, and lastly, fill up glass with shaved ice. Stir with a spoon but do not crush the Mint. This is the method of concocting a Southern Mint Julep, but Whiskey may be substituted for Brandy if preferred. A Georgia paper, recently speaking on this subject, says; "Probably the old-fashioned Julep is in its decadence as a public drink, but it does not follow that the art of constructing

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