is compounded, according to a favourite author, in the following manner:—
“Upon virgin honeycombs you pour, according to their amount, the oldest French brandy and the most indisputable Scotch whisky in equal proportions. You allow this goodly mixture to stand for days in a large pipkin in a cool place, and it is then strained and ready for drinking. Epicures drop into the jug, by way of imparting artistic finish, a small fragment of the honeycomb itself. This I deprecate.”
Tiger’s Milk.
Small tumbler. Half a wine-glassful each of cider and Irish whisky, a wine-glassful of peach brandy. Beat up separately the white of an egg with a little sugar, and add this. Fill up the tumbler with ice; shake, and strain. Add half a tumbler of milk, and grate a little nutmeg atop.
Wyndham.
Large tumbler. Equal quantities (a liqueur glass of each) of maraschino, curaçoa, brandy, with a little orange peel, and sugar. Add a glass of champagne, and a small bottle of seltzer water. Ice, and mix well together. Stir with a spoon.
Happy Eliza.
Put into a skillet twelve fresh dried figs cut open, four apples cut into slices without peeling, and half a pound of loaf sugar, broken small. Add two quarts of water, boil for twenty minutes, strain through a—where’s the brandy? Stop! I’ve turned over two leaves, and got amongst the Temperance Drinks. Rein back!