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MIXED DRINKS.
218. <!fonsn anh
<!5in.
Place a little tansy in a tumbler, add a little sugar, mix with
a little water to extract the substance of the tansy; pour in gin
(Holland or Old Tom), and serve with a spoon.
219.
<!ram
anh
Jcrrn.
Break the yolks of six eggs in the bottom of a large bowl; beat
it
long enough to make bubbles appear on the top; stir in some
fine sugar gradually, until the mixture becomes hard enough, so
that you may take out a spoonful of it without spilling anything;
beat the whites of the eggs into the form of frozen snow in an–
other bowl; add one-half of this to your first mixture; mix this
together with two ponies of maraschino and two ponies of creme
de vanille, take a tablespoonful of this mixture in a fancy Tom–
and-Jerry cup; add a small drink of either brandy, whiskey, rum,
sherry wine or port wine; mix this well; fill the balance with
boiling milk; put a little of the white of the eggs you have got
left on the top; add a little ground cinnamon and your drink is
ready.
(To keep your mixture in the bowl from getting hard, put a
small glass of ale on the top.)
A goblet with a dash of creme de roses,
r dash of absinthe,
~
of sherry wine,
~
of port wine,
~
of vino vermouth,
a little fine ice.
Mix this thoroughly, strain into a fancy glass, and present,
221.
1ra
bic lJlarisi.ennc.
Mix one part of Burgundy and two parts of champagne in
your glass. (This drink is one of the richest.)
Also porter (Dublin Stout) may be mixed the same way with
champagne with a most satisfactory result.