Posts Tagged ‘egg’

Ramos Gin Fizz – Country Club Style

Wednesday, December 31st, 1969

1 lump Ice.
1 dash Lemon Juice.
1 dash Orange Water.
White of Egg.
1 jigger Burnette’s Old Tom Gin.
1 teaspoonful Powdered Sugar.
1 pony Milk.
1 dash Seltzer Water.

Shake well; strain into Highball glass and serve.

Claret Flip

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
1 whole Egg broken in.
1½ Jiggers Claret Wine.

Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top and serve.

Punch a la Romaine

Wednesday, December 31st, 1969

(For a Party of 16)

1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.

Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.

Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.

Place the bowl on Ice ‘till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.

Cider Eggnog

Wednesday, December 31st, 1969

Into a large Bar glass break a fresh Egg.
1 teaspoonful Sugar.
4 lumps Cracked Ice.
Fill up with Sweet Cider.

Shake; strain into tall, thin glass and serve with grated Nutmeg on top.

Free Love Cocktail – Club Style

Wednesday, December 31st, 1969

Lump Ice. Use Shaker.

½ of the white of 1 Egg.
3 dashes Anisette.
1 jigger Old Tom Gin.
1 pony fresh Cream.

Shake well, serve in Cocktail glass.