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BRANDY SANOAREE.
55
The yolks and whites together beat
With half a pint of water more—
Mixing them well, then gently pour
Into the skillet with the wine,
And stir it briskly all the time.
Then pour it off into a pitcher;
Grate nutmeg in to make it richer.
Then drink it hot,for he's a fool,
Who lets such precious liquor cool."
124. MuUed Claret.
(A la Lord Saltown.)
'T
For this recipe see N"o. 191.
125. Port Wine Sangaree.
(tree smaU tor gloss.)
n
■'v -
lA wine-glass of port wine.
1 teaspoonful of sugar.
n'
FiU tumbler two-thirds with ice.
''
Shake well and grate nutmeg on top.
126. Sherry Sangaree.
(Uee small bar glass.)
1wine-glass of sherry.
1 teaspoonful of fine sugar.
Fill tumbler one-third with ice, and gratenutmeg on top.
127. Brandy Sangaree.
(Use small bar glass.)
The brandy sangaree is made with the same ingredients
as the brandy toddy (see No. 133), omitting the nutmeg.
Fill two-thirds full of ice, and dash about a teaspoonful of
port wine, so that it will float on top.