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

70

WHITE LXOM. nsually mixed and kept in a bottle, and a ■wine-glassfLii .£ used to each tumbler of Tom and Jerry. tea-spoonful of cream of tartar, or about .aa much carbonate of soda as you can get on a dime, "wall pro- vent the sugar from settling to the bottom of the mixture This drink is sometimes called Copenhagen, and some times Jerry Thomas.

175. "White Tiger's Milk. (From recipe in the possession of Thomas DnnnEngilsh, Esq.)

igill apiile-jack. ido. peach brandy.

^ teaspoonful of aromatic tincture.* Sweeten with white sugar to taste. The white of an egg beaten to a stiff foam. 1 quart of pure milk. Pour in the mixed liquors to the milk, stirring all the white till all is well mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quart o^ "white tiger's milk if more is wanted, you can increase the above propoitions. If you want to prepare this bev erage for a party of twenty, use one gallon of milk to one pint of apple-jack, &c. 176. White Lion. (Uflo small bar glass.) 1^ teaspoonful of pulverized white sugar. ia lime (squeeze out juice and put rind in glass). 1wine-glass Santa Cruz rum. J teaspoonful of Curagoa. i do. raspberry syrup. *Aromatic Tincture. Taie of ginger, cinnamon, orange peel, eaoli one ounce; valerian half an ounce, alcohol two quarts, macerate in a close vessel for fourteen days, then filter through unsized paper.