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81. Egg Lemonade.
Fill your shaker half full with chopped Ice and
add I Fresh Egg, 2 teaspoonfuls of Sugar, Juice
of I Lemon.
Shake well and strain into large tumbler. Fill
with Soda Water.
82. Egg Nogg
Fill the shaker hali full with chopped Ice and
add I Fresh Egg, J teaspoonful of Sugar, i glass
of Brandy, i glass of Rum, the remainder
Fresh Milk.
Shake well, and strain into medium-sized tumbler.
Grate a little nutmeg on top and serve.
83. Egg Nogg (Hot)
Use large bar glass.
I teaspoonful Sugar,' i Fresh Egg.
Beat well up with spoon by turning briskly,
add boiling Milk while stirring, then add i glass
Brandy, i glass Rum.
Stir until properly blended, then grate, nutmeg
on top and serve.
84. Eton Blazer.
In a large tumbler put 3or 4lumps ofice, the juice
of one Lemon, i glass of Gilbey's Gin, ^ glass
Grosielle Syrup, J glass of Kir.sch. Fill ba lance
with Soda, stir well and serve with straws.
85. Empire Punch.
In a large tumbler put 3 or 4 lumps of ice, then
add I tea.'^poonful Maraschino, i teaspoonful
Cura^oa (Bols), i teaspoonful Benedictine, i tea
spoonful Brandy, 1 wine glass of Claret. FiU
balance with Champagne, stir well and decorate
with fruits in season.
(Recipe from Charlie Forrester, Casino—Dieppe,
and Carlion—Cannes.)
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