- Pint of Scotch ale
- Pint of mild beer
- 1/2 pint of brandy
- 1 pint of sherry
- 1/2 lb. crushed sugar-candy
- Grated nutmeg to taste
This can be used either as a hot or cold cup.
Freemasons’ Cup
Rumfustian
This is the singular name bestowed upon a drink very much in vogue with English sportsmen, after their return from a day’s shooting, and is concocted thus:
- The yolks of a dozen eggs are well whisked up, and
- Put into a quart of strong beer
- To this is added a pint of gin
- A bottle of sherry is put into a saucepan, with a
- Stick of cinnamon
- A nutmeg grated
- A dozen large lumps of sugar, and the
- Rind of a lemon peeled very thin
- When the wine boils, it is poured upon the gin and beer, and the whole drunk hot
How to Mix Drinks or The Bon-Vivant’s Companion by Jerry Thomas (Formerly principal Bar-tender at the Metropolitan Hotel, New York, and the Planter’s House, St. Louis), 1862
Belvedere
- Put together one bottle of Blue Ribbon beer and
- One bottle of Dublin ginger ale
- Set the pitcher in a wine-cooler packed with ice for a few minutes before serving