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THE MIXICOLOGIST
Hot Ale Cup.
To a quart of ale, heated, add two wine-glasses of
gin, one wine-glass of sherry,.two tablespoonfnls of
American bitters, plenty of cloves and cinnamon, and
four tablespoonfnls of moist sugar.
Copus Cup.
Heat two quarts of ale; add four wine-glasses of
brandy, three wine-glasses of noyean, a pound and a
half of lump sugar, and the juice of one lemon. Toast
a slice of bread, stick a slice of lemon on it with
a dozen cloves, over which grate some nutmeg, and
serve hot.
"Burnet" Cup.
A pint of Scotch ale, a pint of mild beer, half a pint
of brandy, a pint ofsherry, halfa pound of loaf sugar,
and plenty of grated nutmeg. This cup may be drank
either hot or cold.
Burgundy Cup.
To a bottle of Burgundy wine add a wine-glass
of noyeau, three Avine-glasses of pine-apple syrup,
one wine-glass of brandy, and a quarter of a pound
of powdered sugar. Ice well: add a bottle of seltzer
or soda-water before drinking, and serve with a sprig
of borage.