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MIXED DRINKS.
33
49. ZwcbislJ l}lundJ.
A hot glass half filled with boiling water; add to this enough
Swedish punch essence to make it palatable; add a little nut–
meg if desired.
50.
£jot
Zpiccb'
llum.
A
hot, thin glass half filled with boiling water,
1
or
z
lumps of sugar; dissolve this well;
a drink of Jamaica rum,
a dash of claret,
a small piece of butter,
a roasted cracker,
2
or
3
cloves, and serve.
51. lBas.e.-JBall 1t.emonaht.
A fresh egg in the bottom of a glass,
the juice of a lemon,
a spoonful of sugar,
a little fine ice,
~of
water,
%
of milk.
Shake this very well, and serve.
52. lBauarois.e
a
l'C!fou.
A large bar-glass,
~
full of capillaire syrup,
1
barspoonful of orange-flower water.
Fill the glass with boiling water or tea, ·squeeze the oif of a
little lemon-peel on the top.
53. lBnunrois.e .fil.erirain.e.
Put
I
barspoonful of pulverized sugar and the yolk of an egg
in a large glass; stir it well with a spoon,
1
pony of old Jamaica rum.
Fill the balance with boiling milk while stirring.