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

ENGLISH CUEAQOA.

73

The yolks ofa dozen eggs are well whisked up,and put uito a quartofstrong 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 of a lemon peeled very thin; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot. To a bottle ofthin claret add half a pint ofcold water,a table-spoonful offinely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, 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 hlo. 191. Mi\- in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dessjrt-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 rind ofa cucumber. Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it; put those into a quart bottle,and then pour in a pint ofgenuino whiskey. Cork the bottle down tightly, and let the rind rcmDie. infused for ten or twelve days, givmg the bottle a good shako as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill the bottle 4 186. Claret Cup. 187. Porter Cup. 188. English Curacoa,