The 1930 Savoy Cocktail Book Database

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Tag: Sugar

  • Sherry Sangaree

    Use small bar glass. Fill tumbler 1/3 with ice, and grate nutmeg on top. →

  • White Currant Shrub

    Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to 1 gallon of Rum, and 2 pounds of Lump Sugar; strain through a jelly bag. →

  • Currant Shrub

    Boil it gently for eight or ten minutes, skimming it well; take it off and, when luke-warm, add half a gill of Brandy to every pint of Shrub. Bottle tight. →

  • Rum Shrub

    Put 3 pints of Orange Juice and 1 pound of loaf Sugar to a gallon of Rum. Put all into a cask, and leave it for 6 weeks, when it will be ready for use. →

  • Brandy Shrub

    To the thin rinds of 2 Lemons and the juice of 5, add 2 quarts of Brandy; cover it for 3 days, then add a quart of Sherry and 2 pounds of loaf Sugar, run it through a jelly bag and bottle it. →

  • Gin Sling

    Served in long tumbler and fill with water or soda; if served hot a little nutmeg on top. →

  • General Harrison’s Egg Nogg

    Fill the tumbler with Cider, and shake well. This is a splendid drink, and is very popular on the Mississippi River. It was the favourite beverage of William Henry Harrison, ninth President of the United States of America. →

  • Baltimore Egg Nogg

    Shake well and strain into long tumbler. Grate nutmeg on top. →

  • Ale Flip

    Put on the fire in a saucepan one quart of Ale, and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degrees to four tablespoonsful of moist sugar, and half a nutmeg grated. When all are well mixed, pour on the boiling… →

  • Brandy Toddy

    Use medium size glass. →