1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

MULLED V.'INE AVITII EGGS.

63

118. G-in Crasta.

(Use small Lar glass.)

Gin criist.i is made like the brandy crustOj using gin in stead ofbrandy.

119. MULLS AND SANGAREES.

120. MtOled "Wine -rodtliout Eggs.

To every jiint of-\yiuo allo-w: 1 small tumblerful of water. Sugar and spice to taste.

In making preparations like the above,it is very difficult to give the exact i^roportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted,then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine maybe mulled, but port or claret are those usually selected for the pur pose; and the latter requires a large proportion of sugar. The vessel that the wine is boiled in must be delicatel/ clean.

121. MuUed Wine with Eggs.

1 quart of wine. 1 pint of water. 1 table-spoonful of allspice, and nutmeg to taste; boil