1954 Practical Bar Management by Eddie Clarke
RECIPES FOR MIXED DRINKS
Egg Nogg This drink can be made with either Brandy, Whisky, Rum, Gin, Sherry or Port. Pour into the shaker: i measure of the desired spirit or I wine glass ofthe chosen wine. Add the contents of i egg, i tablespoonful of sugar, ^ tum bler fresh milk. Shake extra well and strain into a tall tumbler glass. Grate a little nutmeg on the drink before serving. Sours (Whisky, Brandy or Rum) Pour into a shaker a measure ofthe desired spirit and add: Juice off Lemon I teaspoonful of Sugar I dash of Angostura Bitters J White of an Egg Shake well and strain into a wine glass. Decorate with a slice of orange.
Pour into a shaker:
I measure of Gin Juice off Lemon I teaspoonful of Sugar ^ White of an Egg
Shake well and strain into a wine glass. Decorate the drink with a slice of orange.
This drink can be made with either Brandy, Whisky, Rum, Gin, Sherry or Port. Pour into a shaker: i mea sure of the desired spirit or i wine glass ofchosen wine. Add the contents of i egg, also i teaspoonful of sugar. Shake extra well and strain into a large wine glass. Decorate with grated nutmeg before serving.
AFTER-DINNER COCKTAILS [These cocktails are quite suitablefor serving after dinner, although they could also precede a meal in the usual wayil
Shake well in the cocktail shaker the following ingre dients: ^ teaspoonful of Maraschino I dash of Angostura 3 teaspoonsful of fresh Lemon Juice J Cura9ao
Brandy Crusta Cocktail Use a small wine glass. Moisten the rim with lemon and dip it into castor sugar. This frosts the glass. Cut the rind of \ lemon in a spiral fashion, place this in the glass and fill with crushed ice.
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