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

ENGLISH CCEAgOA. T3 Tlie yolks ofa dozen eggs afe well wliisked up,and pur, into a quart ofstrong beer; to this is added a pint ofgin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps ofsugar, and the rind ofa lemon peeled very thin; -when the wine boils, it is poured upon the gin and beer, and the whole drunk hot. 186. Claret Cup. To a bottle ofthin claret add.halfa pint ofcold water,a table-spoonful offinely iiowdered sugar, and a teasjroonful of cinnamon, cloves, and allsjiice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No.191. 1,87. Porter Cup. Mix in a tankard or covered jug .a bottle of jjorter, and an equal quantitj' of table-ale; pour in a glass of brandy, a dessert-spoonful of syrup of ginger, add three or four lumps ofsugar, and half a nutmeg grated ; cover it down, and expose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rmd ofa cucumber. Out away the peel of oranges very thin, until you have obtained halfa dozen ounces of it; put these into a quart bottle,and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing ; at the end of this period, take ont the orange peel, and fill the bottle 4 188. English Curacoa.