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ALE OR BEER PUNCH (English)
Put into bowl one quart ofl Ale or beer, one wine glass
full of Sherry Wine, glass full of Brandy. A tablespoon
of powdered sugar, the peel and juice of one lemon, strain
juice, a little grated nutmeg and a piece of ice in bowl,
mix
and stir. Serve.
BEER OR ALE FLIP PUNCH (English)
Three pints of Ale, 1 tablespoon sugar, 1 blade of Mace,
a clove, and a small piE.'ce of butter in a sauce pan and
bring to a boil. Beat; white of one egg and yolks of two
and
mix
with them a tablespoon of cold beer or ale. Mix
all together thoroughly and rapidly to froth and serve
Wal'lll.
ALE OR BEER SANGAREE (English)
Put i:nto mixer, half pint of boiling hot ale' or beer, 3
jiggers of shEny and 2 barspoons powdered sugar, the peel
and juice of one lemon, a little grated nutmeg, sE-rve in
Tom and
]
erry mugs.
Note:-Byserving with ice it may be used as a summer
drink.
NIGHT CAP (English)
Simmer half a pint of alE' and when on the boiling point
pour it out. Grate
~5th
of a nutmeg over it and add a
teaspo01Dful of moist sugar and two tablespoonsful of
brandy. Drink the night .cap the last thing before retiring.
BARN YARD COCKTAIL (AMERICAN)
Glass of beer, raw egg top, serve• with salt or Wor–
cestershire sauce'.
HALF AND HALF (ENGLISH)
Fill glass
:i.2
full Stout, other
~2
Beer or else,
:i.2
full of
ale other
:i.2
bE.'er or else
~2
full of
Ba~s
ale ot!'er
:i.2
Stout,
and serve with fish and chips. (Broil fish with butter or
olive oil, season, serve with French fried potatoes and a
slice of lemon. This drink with above dish is e'Xtremely
popular throuzhout England.
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