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THE ART OF MIXING THEM
Eagle's Dream.
(Use mixing glass.) % glass cracked ice; 1
tablespoonful of powdered sugar; 4 dashes lemon
juice; white of 1 egg; i/g jigger Old Tom gin.
Shake well; strain into hollow stem champagne
glass; add 1/4 jigger Creme de Rose; float with
claret wine.
Eagle Fizz.
(Use large bar glass.) 1 tablespoonful of
pulverized sugar; 3 dashes lemon juice; the white
of 1 egg; 1 wineglass of gin; 1 dash of creme de
vanilla; 2 dashes of orange flower water; 1 dash
of seltzer water; fine shaved ice. Fill glass with
rich milk; shake well and strain; serve in same
glass, but with thin punch glass to drink from.
Egg Milk Punch.
(A large bar glass.) 1 egg; % tablespoon of
sugar; 1 wineglass of brandy; 1 pony of St. Croix
rum; Vs glass of flne ice; fill up with milk. Use
the shaker in mixing, which must be done thor
oughly to a cream. Strain; grate a little nutmeg
on top.
Egg Nogg (Plain).
One tablespoon of sugar; 1 fresh egg; glass
of flne ice; 1 wineglass of whisky; flll up with
milk. Shake thoroughly in an "egg nog" shaker
and strain. Grate a little nutmeg on top.
Egg Sour.
One tablespoon of powdered sugar; 8 lumps of
ice; 1 egg; juice of 1 lemon. Shake thoroughly;
serve with straw; nutmeg grated on top.
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