CHAPTER XV STILL HARPING ON THE DRINK
Sangaree — Slings — John Collins — Smashes — Sour beverages — Home Ruler — Burning brandy — A prairie oyster — A turkey ditto — About negus, for white-frock and black-mitten parties — Egg nogg — A doctor — A surgeon-major — A new locomotive — Rumfustian — Pope — Bull’s milk — A bosom caresser — The Colleen Bawn — Possets — Sir Fleetwood Fletcher.
“Sangaree” is generally associated with soft-shell crabs and “yellow Jack”; nevertheless here are a few recipes for concocting the drink, in its various forms.
Ale Sangaree.
Put into a large tumbler a teaspoonful of sifted sugar, and a tablespoonful of water to dissolve it. Add a small lump of ice, and fill up with a mixture of bitter and Burton ales. Dust with nutmeg. This drink may also be served hot, without the ice; need it be added?
Brandy Sangaree.
Put into a small tumbler one teaspoonful of sugar, half a wine-glassful of water, one wine-glassful {163} of brandy, and fill up with crushed ice. Mix with a spoon, dash the top with port wine, and grated nutmeg.
Gin Sangaree
is made in exactly the same way, substituting Old Tom for brandy.