Beat up in a large tumbler or jug the yolks of two eggs, with a tablespoonful of sugar; then take half a pint of Burton ale, one wine-glassful of gin, one wine-glassful of sherry, a little spice, and the rind of a quarter of a lemon. Let the ale, wine, and gin, mixed together, come to the boil, then pour into the egg mixture, whisking rapidly; serve hot, with a dash of nutmeg atop.
Pope
is a compound of burgundy and brandy (not too much brandy, please) with a little sugar added, poured over two Seville oranges, roasted and cut into quarters. The mixture is then boiled and strained. But, personally, I am not partial to this pope, which is even nastier when made with champagne.
Bull’s Milk.
Put into a large tumbler one teaspoonful of icing-sugar, with half a pint of milk, one-third of a wine-glassful of rum, and two-thirds of a wine-glassful of brandy; add crushed ice, shake well, strain into another glass, and dust with cinnamon and nutmeg.
Brandy Champirelle
is another importation from the land of the stars and stripes.
Take a small tumbler and bestow therein one wine-glassful of brandy, six drops of Angostura bitters, a liqueur-glassful of curaçoa, and some crushed ice. Shake well, and strain. {171}
Black Stripe.
Mix in a small tumbler one wine-glassful of Santa Cruz, or white rum, one tablespoonful of golden syrup, and one tablespoonful of water; fill the tumbler with crushed ice, and shake well. For a winter drink, substitute boiling water for ice, and grate a little nutmeg atop.