54 / 128
THE MIXICOLOGIST.
bottle of Claret ; slice in two lemons and two
oranges, also some pineapple; pour in the claret;
mix well, and just before serving put in one quart
of domestic Champagne. Serve with square piece of
ice in the bowl.
Creme de Menthe.
Fill sherry-glass with fine ice, pour in Creme de
Menthe over the ice until giass is full; serve with
one straw in glass.
Eggnog in Quantity.
Two and a half gallons. Separate the whites
from the yolks of one dozen eggs, whip them sep–
arately-the whites until very stiff, the yolks until
very thin ; put the yolks in large bowl, add three
pounds powdered sugar, stirring constantly to pre_
vent sugar from lumping, three pints brandy,
o~e
pint Jamaica aum, two gallons rich milk. While
stirring- put in an ounce of nutmeg.
If
not strong
enough to suit, add more brandy, then put the
whites on top. When serving, cut off a small quan–
tity of white and put on top of glass with a dash of
nutmeg.
Apple Brandy Cocktail.
Fill mixing glass two thirds full of ice, small bar–
spoonful syrup, two dashes Schroeder's bitters, three
dashes Curac;ao, one jigger apple brandy. Stir
well; strain in cocktail-glass.