1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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144. FLIP, NEGUS AND SHRUB.

145. Rum Flip. Wliicii Dibclin bus immorttilizGd.ss tlic ibvorito bcvGrugc of sailors (although we believe they seldom indulge in it) —^is made by adding a gill of rum to the beer, or sub stituting rum and water, when malt liquor cannot be pro cured. The essential in "flips" of all sorts is, to pro duce the smoothness by repeated pouring back and for ward between two vessels,and beating up the eggs wellin the first instance; the sweetening and spices according to taste. Keep grated ginger and nutmeg with a little fine dried lemon peel, rubbed together in a mortar. To make a quart offlip Putthe ale on the fire to warm, and beat up thieo or four eggs Avith four ounces of moist sugar, a teaspoonful of grated nutmeg or ginger, and a gill of good old rum or brandy. When the ale is near to boil, put it into one pitcher, and the rum and eggs, &c.,into another; turn it from one pitcher to another till' it is as smooth as cream. 147. AleFUp. Put on the fire in a saucepan one quart of .ale, and let it boU; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees 146. Rum Flip. (Anotlier method.)

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