Posts Tagged ‘egg’

Clover Leaf Cocktail

Wednesday, December 31st, 1969

Fill Mixing glass with Lump Ice.

½ pony Cusenier Grenadine.
The white of one Egg.
1 jigger Sir Robert Burnette’s Old Tom Gin.

Shake well and strain into a Cocktail glass.

Tokay Punch

Wednesday, December 31st, 1969

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

Clover Club Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Fine Ice.

½ pony Raspberry Syrup.
½ jigger Dry Gin.
½ jigger French Vermouth.
White of 1 Egg.

Shake well; strain into Cocktail glass and serve.

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.