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MIXER'S GUIDE
69
Flips
BRANDY FLIP
Use large bar glass.—One egg, thoroughly beaten, one tablespoon-
ful sugar, one wine glass brandy, fill up with cracked ice.
Shake well; strain into small fancy glass; grate a little nutmeg on
top and serve.
GIN FLIP
Use large bar glass.
One-half full of shaved ice.
One tablespoonful of fine sugar dissolved in a little water.
One wine-glass of gin.
Shake well; strain into small shell glass and serve.
GLASGOW FLIP
Use large bar glass.
One egg, thoroly beaten.
Two tablespoonfuls of fine sugar.
Juice of 1 lemon.
Fill up with ice cold ginger ale.
Stir well, and serve.
PORT WINE FLIP
Use large bar glass.
Three-fourths full of shaved ice.
One teaspoonful of fine sugar dissolved in a little water.
One whole egg broken in.
One wine glass of port wine.
Shake well; strain into champagne glass; grate a little nutmeg
on top and serve.
SHERRY FLIP
Use large bar glass.
One tablespoonful of sugar.
One egg.
Two wine glasses of sher^.
One tablespoonful of vanilla syrup.
Fill glass with cracked ice; shake well; strain into fancy bar
glass; grate nutmeg on top and serve.