230 / 258
Beverages
—
Alcoholic
tumbler
with
ice,
pour
over
it
the
sherry
and
orange
juice,
cover,
and
shake
well.
Strain
into
another
tumbler
con-
taining
the
sugar,
stir
well,
and
serve
with
straws.
2.
—
Sherry^
J£
pt.;
soda
water,
1
bottle;
Curacoa,
1
glassful;
loaf
sugar,
1
tablespoonful;
crushed
ice.
Dissolve
the
sugar
in
the
sherry,
and add
the
liqueur
and
soda.
Put
the
preparation
into
tumblers;
to
each
add
a
few
small
pieces of
ice,
and
serve.
Beverages
of
this
description
are
usually
drunk
through
straws,
but
it
is
merely
a
matter
of
taste.
3.
—
Take
sugar,
1
tablespoonful;
orange,
2
or
3
slices;
sherry,
2
wineglassfuls.
Fill
the
tumbler
with
shaved
ice,
and
shake
well.
4.
—
To
1
pt.
good
sherry
add an
equal
measure
of
heavy
simple
syrup
and
one
lemon
cut
in
very
thin
slices.
Allow
the syrup
to
stand
a
few
hou»tj
strain
through
a
sieve,
and
bottle
for
use.
5.
—
White
syrup,
3
pt.;
sherry,
1
qt.
Add
1
lemon,
cut
in
thin
slices.
Macerate
for
12
hours,
and
strain.
6.
Egg
Flip.
—
Sherry,
1
glassful;
1
egg;
loaf
sugar,
1
teaspoonful,
or to
taste;
nutmeg;
crushed
ice.
Beat
the
egg
well,
add
the
sugar,
sherry,
and
a
little
crushed
ice,
shake
well
until
sufficiently
cooled,
then
strain
into
a
small
glass,
and
serve.
Note.
—
Port
wine,
or
any
spirit,
may
replace
the
sherry,
and
the
liquor
used
would,
of
course,
give
its
name
to
the
"flip."
7.
FrappS.
—
Add
1 pt.
of
sherry
wine
to
every
qt.
of
lemon
water-ice.
Shrub
Rum,
}4
gal.;
orange
juice,
%
pt.;
lemon
juice,
J^
pt.;
lemons,
peel
of
2;
loaf
sugar,
2
lb.;
water,
2J^
pt.
Slice
the
lemon
peel
very
thinly
and
put
it,
with
the
fruit
juice
and
spirit,
in
a
large
covered
jar.
Let
it
stand
for
2
days,
then
pour
over
it
the
water
in
which
the
sugar
has
been
dissolved,
take
out
the
lemon
peel,
and
leave
it
for
12
days
before
using.
210