The following formula is for one cocktail only; the same proportions must be observed in making any number of them. Have the glasses well chilled before beginning, and always use sugar syrup instead of sugar for sweetening.
- 1 teaspoonful of sugar syrup.
- 1 teaspoonful of orange bitters.
- 5 teaspoonfuls of Old Tom gin.
- 5 drops of noyau or maraschino.
Enough cracked ice to chill but not to dilute. Stir with a spoon until thoroughly chilled and blended. The mixture must not be shaken, as that fills it with air. Lastly, take a piece of lemon zest the size of a ten-cent piece, hold it over the cocktail, and express a little of the oil, then drop it in the glass.
EGG-NOG
Beat the yolk of one egg and a teaspoonful of sugar to a light cream; whip the white of the egg to a stiff froth; mix them together; turn them into a glass; add one teaspoonful of rum or brandy and as much milk as the glass will hold. Stir or shake it well together; add more sugar and rum if desired. Grate a dash of nutmeg over the top; whipped cream may be used instead of milk, and will give more nourishment when it is used for an invalid.
MILK SHAKE
Fill a glass two thirds full of milk; sweeten it to taste with any fruit syrup, or with a syrup made of boiled sugar flavored with vanilla, orange-flower water, or any liqueur; strained preserve of any kind or liquefied jelly may be used. Fill up the glass with cracked ice and shake together until well mixed.
MILK PUNCH
Add to a glass of milk a teaspoonful or more of sherry, brandy, or rum; sweeten to taste; shake well and dust over the top a little grated nutmeg.