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SHERRY AND EGG.
(Use a whiskey glass.)
In preparing the above drink, place a small portion
of sherry wine into the glass, barely enough to cover
the bottom, to prevent the egg from sticking to the
glass, then break a fresh ice-cold egg into it, hand this
out to the customer and also the bottle of sherry wine
to help himself.
It is always proper to ask the customer whether he
wishes the yolk or the entire egg.
MAY WINE PUNCH.
(Use a large punch howl.)
Take one or two bunches of (Waldmeister) Wood
ruff, and cut it up in two or three lengths, place it into
a large bar glass, and fill up the balance with French
brandy, cover it up and let it stand for two or three
hours, until the essence of the Woodruff is thoroughly
extracted; cover the bottom of the bowl with loaf
sugar, and pour from
4 to 6 bottles of plain soda water over the sugar;
Cut up 6 oranges in slices;
•J pineapple, and sufficient berries and grapes;
8 bottles of rhine or moselle wine;
1 bottle of champagne (Piper Heidsieck);
Then put your Woodruff and brandy, etc., into the
bowl, and stir up with a ladle, and you will have 2^
to 3 gallons of excellent May wine punch.
Surround the bowl with ice, serve in a wine glass in
such a manner that each customer will get a piece of
all of the fruits contained in the punch.