Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.
Posts Tagged ‘nutmeg’
English Bishop Punch
Wednesday, December 31st, 1969Tags: clove, hot, nutmeg, orange, port, punch, spice, wine, winter
Posted in The Ideal Bartender | No Comments »
Egg Sour
Wednesday, December 31st, 1969Into small Bar glass drop:
3 lumps Ice.
1 tablespoonful Bar Sugar.
1 Egg.
Juice of 1 Lemon.
Shake well; grate Nutmeg on top and serve with Straw.
Tags: egg, lemon juice, nutmeg
Posted in Non-alcoholic, The Ideal Bartender | No Comments »
Eggnog
Wednesday, December 31st, 1969Fill large Bar glass ½ full Shaved Ice.
1 Egg
1 teaspoonful Bar Sugar.
¾ jigger Brandy.
½ jigger Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top.
Tags: acarpous, brandy, egg, milk, nutmeg, rum
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Eagle Punch
Wednesday, December 31st, 1969Into a Hot Water glass drop:
1 lump Cut Loaf Sugar and dissolve in little Hot Water, crashing with muddler.
½ jigger Bourbon Whiskey.
½ jigger Rye Whiskey.
Fill up with boiling Water; twist a piece of Lemon Peel and grate Nutmeg on top and serve.
Tags: bourbon, hot, lemon peel, nutmeg, punch, rye, whiskey, winter
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Doray Punch
Wednesday, December 31st, 1969Fill large Bar glass ⅔ full Shaved Ice.
2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.
Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.
Tags: brandy, Chartreuse, dark rum, egg, island, Jamaican rum, lemon juice, nutmeg, pineapple syrup, punch, rum, seltzer, wine
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