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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 glass 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 constantl3' to pre
vent sugar from lumping, three pints brandy, one
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 asmall 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 Angostura bitters,three
dashes Curasao, one jigger apple brandy. Stir
well; strain in cocktail-glass.