New York, New York. Irish-American bartender serving beer to British sailors in a Third Avenue bar in the “Forties”
- Use a large bowl
- One-half pint raspberry syrup
- One pint Curaçao
- One pint Creme de Chocolate
- Two bottles Hungarian wine
- Two bottles Tokay wine
- Six oranges, cut in slices
- Six fresh eggs
- One pint Cognac brandy
- Stir up well with a punch ladle and
- Surround the bowl with ice and
- Serve in a wine glass
- Grate a little nutmeg on top
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
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