190 / 244
100
Coc/ctails.
Churchwarden
.
—
Pour
on
a
roasted
lemon
1
bottle
of
mulled
Roussillon
;
add
1
pint
weak
tea,
sweetened
with
7
}lb.
sugar.
Chorister
.
—
Beat
up
the
yolks
of
3 eggs
with
3
tablespoonfuls
of cold
water
;
add
when
beaten
up,
stirring
the
while,
a
mixture
made
with
\
pint of
white
wine,
2
drops
of
balsam
of
Peru,
2
oz.
of
sugar,
and
£
pint
of
water,
all
made
hot.
To
be
drunk
while
in
a
state
of
froth.
Cocktails
are
compounds
very
much
used
by
“
early birds
”
to
fortify
the
inner
man,
and
by
those
who
like
their
consolations
hot
and
strong.
“
Cock-
tail
”
is
not
so
ancient
an
institution
as Juleps,
&c.,
but,
with
its
next
of
kin,
“
Crufcta,”
promises
to
maintain
its
ground.
Brandy
or
Gin
Cocktail
.
—
J
pint
of
brandy
or
gin,
^
gill
of
Curacoa,
1
tablespoonful
of
bitters,
h
gill
of
ginger
syrup,
1
pint
of
ice
;
mix
with
a
spoon
;
moisten
the
rim
of
the
tumbler
with
juice
of
lemon.
Brandy
Do
.
—
J
pint
of
brandy,
2
fluid
drachms
of
essence
of
ginger
;
sweeten
to
taste,
and
fill
up
with
hot
water.
Whisky
Do.
—
Piece
of
lemon-peel,
2
fluid
drachms
of
tincture
of
columba,
2
drops
tincture
of
capsicum,
b
gill
of
whisky;
infuse
these,
and
strain;
add
1
pint
of
ice
;
or
drink
warm,
if
preferred.