MIXED DRINKS.
My receipts under this head are inserted for the benefit of the gentlemen, many of whom in the course of my experience have bewailed their lack of knowledge on this point when wishing to entertain their male friends at home.
Lemonade.—Take half a pound of loaf-sugar and reduce it to a syrup with one pint of water; add the rind of five lemons and let stand an hour; remove the rinds and add the strained juice of the lemons; add one bottle of “Apollinaris” water, and a block of ice in centre of bowl. Peel one lemon and cut it up into thin slices, divide each slice in two, and put in lemonade. Claret or fine cordials may be added if desired. Serve with a piece of lemon in each glass.
Milk Punch.—For a small party: Dissolve half a pound of sugar in a little hot water which has been flavored slightly with a little lemon-peel; add the syrup to two quarts of rich milk (cream is preferable); pour in one pint of brandy and one gill of Jamaica rum; mix thoroughly, dust a little grated nutmeg over it, and set it in a cool place. Beat the whites of four eggs to a stiff froth with a little sugar and float on top of punch same as with egg-nogg. Sprinkle a little confectionery sugar over froth. Place a small piece of ice in each tumbler when serving.
Egg-nogg.—For a small party: Separate the yolks and whites of twelve eggs; beat the yolks thoroughly, add two heaping cupfuls of sugar and half a grated nutmeg; beat the whole together thoroughly; add half a pint of brandy, half that quantity of Jamaica or Santa Cruz rum, and two quarts of rich milk. Beat up the whites of six of the eggs to a stiff froth, float it on top of mixture, and dust with a little confectioner’s sugar. Place a piece of ice in each tumbler when serving.
Hot Tom and Jerry.—Separate the yolks and whites of ten eggs. Beat the yolks up thoroughly and add gradually four pounds of sugar. Beat up whites of eggs to a stiff froth and add gradually to above mixture. Flavor this batter with one wineglassful of Maraschino and a little nutmeg. Put one tablespoonful of this mixture into a china mug with a wineglassful of brandy and one tablespoonful of rum, and fill up the mug with hot water, stir well and dust a little more grated nutmeg over it if desired. Sherry may be used instead of brandy if preferred.
Hot Apple Toddy.—Heat a tumbler with hot water; throw out the water; put in one teaspoonful of sugar and one wineglassful of apple brandy; fill glass two-thirds full with hot water, add one-quarter of a warm baked apple, a trifle of grated nutmeg, and send to table with spoon in the glass and some hard water crackers.
Hot Spiced Rum.—Heat a glass with a little hot water; throw out the water; put in one teaspoonful of sugar, one wineglassful of rum, a walnut of butter, three whole allspice, one clove, and fill up with hot water. Dust a little grated nutmeg over top if desired. Substitute Scotch whiskey for rum if preferred.
Santa Cruz Punch.—Place the juice of two lemons, one heaping tablespoonful of sugar, and a little water in a tumbler; stir a few minutes to dissolve the sugar; add a wineglassful of Santa Cruz rum; fill up the goblet with fine ice; add a slice each of orange, lemon, and pineapple. Stir well and serve with straws.
The favorite brands of whiskies are the famous “Old Crow” Bourbon, “Hermitage” and “Monongahela Monogram” rye.
Orange Co., N. Y., apple-jack is superior to that made in New Jersey.
Have you tried the sherries from the oldest house in Spain—Juan Gmo. Burdon? They are excellent. Served with our favorite dish, terrapin, the epicure exclaims: “The eternal fitness of things!”