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91. Egg Nogg (Hot) .
Use large ba r g lass.
r t easpoonful Sugar,
1
f"resh E gg.
B eat we ll up with spoon by turning bris k ly.
a dd boiling Mi lk while stirrin g, then add r glass
Brandy .
I
glass of
nu
111.
Stir until properly b lended, then grat e n ut me g
on top and serve .
92. E lk 's Own Cocktail .
·white of a F resh Egg,-} Cana dia n Cl ub \;l,"hisky,
-} Port \.Yine , Juice o f half Lemon ,
t
teaspoon ful
Sugar. Shake we ll , s train into wineglass, and a
slice of pineapple.
9 3. E m p ire P unch.
I n a large tumb ler put 3 or 4 lumps of ice , t hen
acid r t easpoonful Drioli Marasch ino, r t easpoonful
Cura<;:ao (Bo
ls),
r t easpoonfu l B ened ictine,
t
tea –
spoonfu I Brandy , r wine glass of Claret . Fi II
bal a nce with Ch a m pagne, s tir wel l a nd d ecorate
w ith fruits in season .
(Recipe from Charlie Forrester , Casi110 - Diej;p,·
and
Carltoi!- Ca
>mes .)
94. E . Nos Cocktail.
!i
:-rench Vennouth,
i}
N icho lson's G in, 3 <lashes
o f Abs inthe. Shake we ll and s tram .
95. Eton B lazer .
In a la rge tumbler put 3 or 4 lumps of ice, the
j u ice of one Lemon, r glass of G ilbey 's G in, :\- glass
Grose ille Syrup ,
-&
glass of hirsch . I'ill balance
with
So~la ,
s tir we ll a nd serve with str;rn·s .
96 . Eye - open er Cocktail .
1
yolk of Fresh Egg , r t C'aspoonf11l o f Sugar,
2
clashes of
J\
bs inthe,
2
dashL·s o f Curai; ao,
2
dashes
of Crcme de Noyau, -} Rum.
(Recipe
by
F .
Newman, Paris ,
1907 .)
40