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OXFORD
UNIVERSITY
"NIGHTCAP."
Beat
up
the
yolks
of
eight
eggs with
refined
sugar
pul-
verized
and
a
nutmeg
grated;
then
extract
the
juice
from
the
rind
of
a
lemon
by
rubbing
loaf
sugar
upon
it,
and
put
the
sugar with
a
piece
of
cinnamon
and
a
quart
of
Bass
&
Co.'s
Barley
Wine,
or
Strong
Ale, into
a
saucepan,
place
it
on
the
fire,
and
when
it
boils
take
it
off,
then
add
a
single
glass
of
gin,
or
this
may
be
left
out,
put
the
liquor
into
a
spouted
jug,
and
pour
it
gradually
among
the
yolks
of eggs,
etc.
All
must
be kept
well
stirred
with
a
spoon
while
the
liquor
is
being
poured
in.
If
it is
not
sweet
enough
add
loaf
sugar.
OYSTER
BAY
COCKTAIL
50%
Curagao
50%
dry
gin
J^
glass
ice.
Shake,
strain
and
serve.
OYSTER
COCKTAIL
(Use
star
champagne
glass.)
yi
dozen
small
oysters
1
dash
lemon
juice
1
teaspoonful
tomato
and
chile
sauce
3
dashes
paprika
sauce
2
dashes
vinegar
1
dash
tabasco
sauce.
Shake
on
top
a
little
salt
and
pepper,
stir
gently
with
spoon
and
serve.
PALMER
COCKTAIL
1
dash
Amer.
Picon
100%
rye
whiskey
Fill
glass
with
broken
ice.
Stir,
strain
and
serve.
PALMETTO
COCKTAIL
(Mixing
glass
half
full
of
ice.)
3
dashes
angostura
bitters
50%
Santa
Cruz
rum
50%
Italian
vermouth
Stir
well,
strain into
cocktail
glass
and
serve.
PARISIAN
100%
Byrrh
wine
Juice
of
1
lime
2
pieces
of
ice
in
glass.
Stir,
fill
glass
with
seltzer
and
serve.
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