Page:Jerry Thomas - The bar-tender's guide (1887).djvu/55

 

Take 1 small tea-spoonful of powdered white sugar dissolved in 1 wine-glass of boiling water.

1 wine-glass of Scotch whiskey.

Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire.

Serve in a small bar-glass with a piece of twisted lemon peel.

The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.

 

Take 12 fresh eggs.

½ small bar-glass of Jamaica rum.

1½ tea-spoonful of ground cinnamon.

½ tea-spoonful of ground cloves.

½ tea-spoonful of ground allspice.

Sufficient fine white sugar.

Beat the whites of the eggs to a stiff froth, and the yolks until they are thin as water, then mix together and add the spice and rum, stir up thoroughly, and thicken with sugar until the mixture attains the consistence of a light batter.

