1936 Shaking in the 60's by Eddie Clarke


For about 25 people,one goblet glass each. Pour into a large saucepan: 3 bottles (cheap) claret bottle (cheap) red port 14 bottle (cheap) cognac Add: 4 spirals oflemon peel 3 sticks of cinnamon 114 teaspoonfuls of grated nutmeg 1 doz. cloves spiked into the lemon peel Add sugar to taste according to the dryness ofthe claret. Cover the saucepan with a lid and heat slowly to very hot, but not to boil. (i)—For about 12 people 2 bottles Red Burgundy 2 limes or i lemon cut into thin slices and seeded banana cut into slices Tie thefruit together with two sticks ofcinnamon, I doz. whole cloves and a variety ofmixed spices into a piece ofcheesecloth. Put along with wine into a covered pot, simmer for not over 10 minutes. Discard cheesecloth and contents, then add: I cup dark rum %cup of brown sugar to taste I cup club soda water Stir and serve foaming, garnish with curl of lemon peel.

Old Time Mulled Claret

Mulled Burgundies


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