132 / 176
MONTGOMERY
75%
Rye
Whiskey
25%
M
&
R
Italian
Vermouth
1
slice
of
orange.
Fill
glass
with
ice.
Shake,
strain
and
serve.
MORNING
BRACER
40%
White
Absinthe
60%
M
&
R
Italian
Vermouth.
Shake
well
and
strain
into
Delmonico
glass.
Fill
with
seltzer.
MORNING
STAR
40%
Cream
40%
Port
Wine
20%
Scotch
1
fresh
egg.
Shake,
strain
into
long,
thin
glass,
fill
with
seltzer.
MORTON'S
FAVORITE
Crush
six
strawberries
with
mint
leaves,
add
a
spoonful
of
sugar,
crushed
ice,
a
good
sized
drink
of
brandy,
and
a
bottle
of
plain
soda.
Serve
in
large
glass.
MULLED
ALE
OR
A
BURTON-ON-TRENT
Take
one
quart
of
Bass
&
Co.'s
Barley
Wine,
or
Strong
Ale,
two
eggs,
a
teaspoonful
of
powdered
ginger
or
nut-
meg,
two
tablespoonfuls
of
castor
sugar
and
one ounce
of
butter.
Beat
up
the
eggs
separately.
Put
the
ale
in
sauce-
pan,
add
the
ginger
(or
nutmeg),
sugar
and
butter.
When
nicely
warm,
but
not
boiling,
pour
slowly
into
the
jug
con-
taining
the
beaten
eggs;
stir
well
and
then
warm
the
mix-
ture
on
fire
without
bringing
to
boiling
point.
MULLED
ALE
Ingredients:
One
quart
of
Bass
&
Co.'s
Barley
Wine,
or
Strong
Ale,
one
glass
of
rum
or
brandy,
one
tablespoonful
of
castor
sugar,
pinch
of
ground
cloves,
a
pinch
of
grated
nut-
meg,
a
good
pinch
of
ground
ginger.
Method:
Put
the
ale,
sugar,
cloves,
nutmeg
and
ginger
into
an
ale-warmer
or
stew
pan
and
bring
nearly
to
boiling
point,
add
the
brandy
and
more
sugar
and
flavoring
if
nec-
essary
and
serve
at
once.
OLD
OXFORD
COLLEGE
MULLED
ALE
Take
*4
pound
cinnamon,
%
pound
cloves,
put
both
into
a
saucepan
with
two
quarts
of
water,
put
it
over
the
fire
till
it
boils,
then
let
it
simmer
for
an
hour,
then
strain
it
off
into
a
jug,
and
when
cold
put
the
liquid
into a
bottle
and
well
cork
down.
116