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

73

ENGLISH CUKAgOA.

The yolks ofa dozen eggs are well whisked np,and put ujto a quart of strong beer; to this is added a pint ofgin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind ofa lemon peeled very thin; when the wine boUs, it is poured upon the gin and beer, and the whole drunk hot. To a bottle of thin claret add half a pint ofcold water,a table-spoonful offinely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely poAvdered and mixed together. Mix all tvell together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No.191. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dess jrt-spoonful of syrup of ginger, add three^ or four lumps ofsugar, and half a nutmeg grated; cover it down, and expose it to the cold for half an hour; just bexore sending it to table, stir in a'teaspoonful of carbonate of soda. Add the fresh-cut rind ofa cucumber. Cut aAvay the peel of oranges very thin, until you have obtained half a dozen ounces of it; put those into a quart bottle,.and then pour in a pint ofgenuine whiskey. Cck the bottle down tightly, and let the rind remain iuuucd for ten or twelve days, giving the bottle a good shakvj as often as you have an op]>urtuinty lor so doing ; at the end of lliis period, take out the orange peel, and fiU the buttle 4 186. Claret Cup. 187. Porter Cup. 188. English Curacoa.