Table of Contents Table of Contents
Previous Page  117 / 130 Next Page
Information
Show Menu
Previous Page 117 / 130 Next Page
Page Background

MIXER'S GUIDE

117

MOLITOR'S LLOYD

Tom Collins glass.—^Juice of V4 lemon and orange, one teaspoon

fine sugar, one drink whisky, three lumps ice, one bottle soda.

MULLED ALE

Immerse slowly in a mug of ale, a red-hot poker or similar

piece of iron. Care should be taken that the ale does not flow

over side of mug. Then serve.

MULLED PORTER

Made same as Mulled Ale, substituting porter or Dublin stout for

ale.

MULLED CLARET

Use large bar glass or mug.

Four lumps of sugar.

Two dashes of lemon juice.

Two whole cloves, bruised.

Four whole allspice, bruised.

One-third teaspoonful of ground cinnamon.

Two wine glasses of claret.

Boil compound two minutes; stir continuously while boiling:

strain; grate nutmeg on top and serve.

MULLED CLARET AND EGG

Use large bar glass.

Three lumps oif sugar.

Four whole allspice, bruised.

One pinch of ground cinnamon.

Two whole cloves, bruised.

Two wine glasses of claret wine.

Boil compound for two minutes; stir continuously while

boil.ng

.

Then beat lightly the yolks of 2 eggs with a little sugar; pour

hot compound over the eggs, stirring continuously; then serve.