1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

MULLED WIITE WITH EGGS.

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118. G-in Cnista.

(Usosmall bar glass.)

Gin crusta is made like the brandy crusta, using gin in- Btead ofbrandy.

119. MULLS AND SANGAREES.

120. Miilled Wine without Eggs.

To every pint of wine allow: I small tumblerful of water.

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Sugar and spice to taste. In making preparations like tbe above,it is very difficult to give tbe exact proportions of ingredients like sugar and spice, as wbat quantity migbt suit one person would be to another quite distasteful. Boil tbe spice in tbe water until tbe flavor is extracted, tben add tbe vrine and sugar, and bring tbe wbole to tbe boiling point, tben serve witb strips of crisp, dry toast, or witb biscuits. Tbe spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine maybe mulled, but port or claret are tbose usually selected for tbe pur pose; and tbe latter requires a large proportion of sugar. Tbe vessel tbat tbe wine is boiled in must be delicately clean.

121. Mulled. Wine with Eggs.

1 quart of wine. 1 pint of water. 1 table-spoonful of allspice, and nutmeg to taste; boil