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

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WflltE LION.

osnally jnixed and kept in a bottle, and a •wine-glassful £ used to each tumbler ofTom and Jerry. N". B.—A tea-spoonful of cream of tartar, or about as much carbonate ofsoda as you can get on a dime,-ndll pre vent the sugar from settling to the bottom oftbe mixture Tliis drink is sometimes called Copenhagen, and some times Jerry TItomas. 175. "White Tiger's Milk. (From recipe in tho possession ofThomas Dann English,Esq.) ^ gill apiJe-jack. J do. jjeach brandy. Pour in the mixed liquors to the milk, stirring all the white till all is well mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quart o^ "white tiger's milk if more is wanted,yon can increase the above proportions. If you want to prepare this bev erage for a party of twenty, use one gallon of milk to one pint of apple-jack, &c. 176. White Lion. (Ueo small bar glass.) 1J teaspoonful ofpulverized white sugar. ia lime (squeeze outjuice and put rind in glass). 1 wine-glass Santa Cruz rum. ^ teaspoonful ofCuragoa. I do. raspberry syrup. *Aromatic Tincture.—Talce of ginger, cinnamon, orange peel, each one ounce; valerian half an ounce, alcohol two quarts, macerate in a close vessel for fourteen days, then filter Ihrongli unsized paper. ^ teaspoonful of aromatic tincture.* Sweeten with white sugar to taste. The white of an egg beaten to a stiff foam. 1 quart of pure milk.