186 / 274
— 186 —
BOWL OP EGG NOGG FOR A NEW
YEAR'S PARTY.
In regard to this drink the bartender must use his
own judgment and use the proportions in accordance
to the quantity to be made. For a three-gallon bowl,
mix as follows:
lbs. of fine pulverized sugar;
20 fresh eggs; have the yolks separated; beat as thin
as water, and add the yolks of the eggs into the sugar
and dissolve by stirring;
•2 quarts of good old brandy (Martell);
1^ pints of Jamaica rum;
2 gallons of good rich milk.
Mix the ingredients well with a ladle, and stir con
tinually while pouring in the milk, to prevent it from
curdling; then beat the whites of the eggs to a stiff
froth and put this on top of the mixture; then fill a
bar glass with a ladle, put,?orne small pieces of the egg
froth on top, grate a little nutmeg overit, and serve.
This will give you a splendid Egg Nog for aU New
Year's callers.
GIN FIZZ.
(Use a large bar glass.)
tablespoonful of sugar;
3 or 4 dashes of lemon juice;
i glass of shaved ice;
1 wine glass of Old Tom gin.
Stir up well with a spoon, strain it into a large-sized
bar glass, fill up the balance with vichy or setters
water, mix well and serve.
Bear in mind that all drinks called Fizz's must be
drank as soon as handed out, or the natural taste of the
same is lost to the customer.