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BARTENDER'S GUIDE.
Mulled Wine, with
Eggs.
Use 1nmrh
bo1cl.
Ta.kc nin e fresh eggs.
Four
la.ole~;poonful s
of powdered white sugar.
On o qua.rt either of Port, cla ret, or red Burg undy
wino.
Gratc1l nutmeg to taste.
One pint of wale r.
B!'at up the whites a.1 d t he yol ks of the eggs separately,
t he s uga1· wi th t he yolks. Pour into a
delicately clean
skillet
the wi ne and half a. pint of watc1·, set t his on the fire. Mix
t he whites and yolks or t hP eggs in t he bowl with t he
hala nce of tho wate r rLnd beat t hem togcthor thoroughly.
Whe n tho wino boils , pou1· IL on t ho mixture in t ho bowl,
add t ho nutmeg, and stir it rapidly .
Bo caroful not t o
pour the mixture into the wine,
or the
eggs will mndle.
~ome
persons may prefer moro s ugar, and the addition
of a little allspice, but t hat is a matter of taste.
Mulled Cider.
Cide r may be m ulled in precisely the sa.me manne r a s
recommenr!Pcl in t he prncerling recipe, omitting the waler,
rLnd us ing twice t he quantity of cide r for the same uumbe1·
of eggs.
Port Wine Negus.
Use small bar glass.
Take on e wine-glass of Port wine.
On e toaspoouful or sugar.
F ill tumbler one.t hird full with hot water,
a~d
grat e a
little nu tmeg on top befor e serving .