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56.
CHICAGO EGGNOG.
Use large bar glass 2-3 full of lee;
1
table–
spoon of powdered sugar,
1
whole egg,
1h
pony brandy,
1h
pony
J
amalca rum,
1h
pony
Madeira wine. - Fill glass with milk; shake
thoroughly, strain in thin glass, grate nut–
meg on top, and serve.
57.
CIDER NECTAR.
Use large bar glass, with 3 small pieces
vf ice; 2 wine glasses of cider,
1
wine glass
mineral water
%
wine glass sherry,
1
dash
of brandy,
1
dash lemon juice,
1
twist lemon
peel,
1
tablespoon sugar.
Stir well; trim
with fruit, grate nutmeg on top; serve.
58.
CINCINNATI COCKTAIL.
Half a glass of beer; fill up with soda.
This is a palatable drink for warm weather.
59.
CLARET COBBLER.
Use mixing glass half full of ice;
1
tea–
s}Joon sugar, 3 pieces lemon peel, 2 wine
~!asses claret. Stir gently, fill up with ice,
d1·ess with fruits, and serve with straws.
60.
CLARET CUP.
Put in punch bowl for 2-gallon mixture,
1
can pineapple, 4 oranges, sliced; 3 lemons,
sliced; 3 wine glasses abricotine, 2 wine
glasses curacoa, 2 quart bottles mineral
water, 4 quart bottles of claret. Let this
mixture stand about 4 hours, then put a
large piece of lee In bowl, add 2 quarts
champagne, or other sparkling wine; deco–
rate the lee with fruits, and serve in cham–
Ilagne glasses.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA