1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE GENTLEMAN'S COMPANION

Dark rum, Yz pint Lemon, strained juice, 4 Orgeat syrup, 1 Yi tsp Orange flower water

Good brandy, 1 pint Curas:ao, yellow, Yz pint Lemon peel, yellow part, 2 Hot tea, 1 quart

This was simmered up once over a spirit lamp, and poured off steaming to each guest, who sweetened to taste-most adding a dash or two _of orange flower water.

HOT HELPERS BASED upon BURGUNDY or CLARET or PoRT WINES

THE ENGLISH BISHOP IS FIRST, & MENTIONED under BRANDY DRINKS just above this JuNCTURE & in the SAME CATEGORY, PAGE 54

NOW WE COME UPON a MATTER of MuLLED CLARET & PoRT, together with CoGNAC, SPICES, PEELS & other MATTERS; from a RECEIPT in the TIME .of Goon QuEEN BEss, CIRCA 1578 Mix 3 cups of claret and 1 of red port; add Yz cup of cognac, the spiral yellow peel of a lemon, and 2 good pinches each of cinnamon and nutmeg. Toss in Yi doz whole cloves, cover well and heat hot– but do not boil. Take off immediately it is hot enough to suit taste and not a moment longer, an' it please you! Boiling ruins port in– stanter, evaporates all alcohol and leaves a bitter lees calculated to spoil the best ingredients. MULLED CLARET, a la GULMARG, from the SHOOTING LoG of a BRITISH CoLONIAL CAVALRY OFFICER upon the OccAsION of a SHOOT of CH/KOR or MouNTAIN GROUSE, & WILD bucK-the FrnsT in the Fm CLAD SHEER SLOPES and VALLEYS around GuLMARG, & the LAST on WULAR LAKE, which Is in the FABULOUSLY LoVELY VALE of the KASHMIR some TWENTY MILES to the NoRTHEAST This must have been something in a_Kashmiri mountain hut in late September, nearly 2 miles above the sea, with the perfume of Yz doz plump grouse sizzling before the coals on a rock slab hearth, the air . 56.