1934 Tom and Jerry's Bartender's guide

How to 111ix All Kinds of Drinks.

83

2 quarts of good old brandy. 1 :U pints of Jamaica rum. 2 gallons of good rich milk.

.Mix the ingredients well and stir continually while pouring in the milk to prevent it from curdling; then heat the whites of the eggs to a stiff froth and put this on top; then fill a bar glass with a ladle, put some of the egg froth on top, grate a little nutmeg over it and serve. CHAMPAGNE VELVET. (Use a large-sized goblet .) For this drink a bottle of champagne and a bottle of porter must be used. Fill the glass half full with porter, the balance with champagne. Stir up with a spoon slowly, and you have what is called Champagne Velvet.

BOSTON EGG NOGG. (Use a large bar glass .)

Yolk of an egg. U tablespoonful of powdered sugar. Add a little nutmeg and cinnamon and beat to a cream.

:U pony-glass of brandy. I wine-glass of shaved ice. ?{ pony-glass of Jamaica rum. I wine-glass of .Madeira wine.

Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top an.d serve.