1900 The 20th century guide for mixing fancy drinks ..

HOIV TO MIX FANCY DRINKS.

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BOWL OF EGG NOGG FOR A PARTY. For a three-gallon bowl mix as follows 3 pounds of fine powdered white sugar. 24 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 well together. Then pour in 3 quarts of good brandy. 1 quart Jamaica rum. 2 gallons of milk. Mix the ingredients thoroughly and stir continually while pouring in the milk to prevent it from curd- ling, then beat the whites of the eggs to a stift froth (also a quart of whipped cream) and float it on top. Then fill a small punch glass (use a ladle), put some of the egg froth on top, grate a little nutmeg over

and serve.

it

BLACKTHORNE SOUR. Fill mixing glass two-thirds full fine ice. 2 teaspoonfuls lime juice or lemon. I teaspoonful pineapple syrup. y2 teaspoonful abricotine. I wine glass Sloe gin.

Stir well, strain into claret glass v/ith fruit, dash with seltzer and float a little claret on top and serve.

BRANDY SANGAREE. Take an old-fashioned cocktail glass.

1 teaspoonful sugar. ^ wine glass water. 2 small pieces of ice.

I wine glass of brandy. Stir well and float a little claret wine on top and serve.