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When
making
mulled
ale,
add
one
wineglass
of
the
liquid
to
every
quart
of
Bass
&
Co.'s
Barley
Wine
or
Strong
Ale,
adding
a
little
ginger
and
loaf
sugar
to
taste.
Heat
the
ale
over
a
brisk
fire,
but be
sure
not
to
let
it
boil,
as
that
alters
the
flavor,
but
take
it
off
just
before
it
boils.
Add
a
few
slices
of
lemon,
and
a
wineglass
of
gin
to
every
quart.
ORANGEADE
1
spoonful
of
sugar
100%
Orange
Juice
25%
Raspberry
Syrup
l
/
2
glass
of
cracked
ice
Fill
with
water
or
seltzer,
trim
with
fruits
in
season,
serve
with
straws.
OXFORD
UNIVERSITY
"NIGHTCAP"
Beat
up
the
yolks
of
eight
eggs
with
refined
sugar
pul-
verized
and
a
nutmeg
grated;
then
extract
the
juice
from
the
rind
of a
lemon
by
rubbing
sugar
upon
it,
and
put
the
sugar
with
a
piece
of
cinnamon
and
a
quart
of
Bass
&
Co.'s
Barley
Wine
or
Strong
Ale,
into
a
saucepan,
place
it
on
the
fire,
and
when
it
boils
take
it
off,
then
add
a single
glass
of
gin,
or
this
may
be
left
out,
put
the
liquor
into
a
spouted
jug
and
pour
it
gradually
among
the
yolks
of
eggs,
etc.
All
this
must
be
kept
well
stirred
with
a
spoon
while
the
liquor
is
being
poured
in.
If
it
is
not
sweet
enough
add
loaf
sugar.
PARISEN
POUSSE
CAFE
(Use
Pousse
Cafe
glass)
2-5
Curacao
2-5
Kirschwasser
1-5
Chartreuse
A
celebrated
drink
in
Paris.
PEACH
AND
HONEY
(Use
whiskey
glass)
1
tablespoonful
of
Pure
Honey
100%
Peach
Brandy.
Stir
with
spoon
and
serve.
PEACH
BLOW
y
2
lemon
juice
1
teaspoonful
sugar
100%
Gordon
Dry
Gin
y
2
Peach.
Shake,
strain
and
fill
glass
with
seltzer.
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