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A recipe of the old drink, as written in The Cook's Oracle (1822): [6] To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy.
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
ingredients† 4.5 cl gin; 1.5 cl fresh lime juice; 1.5 cl fresh lemon juice; 3 cl simple syrup; 6 cl cream; 1 egg white; 3 dashes orange flower water; 2 drops vanilla extract; soda water; Preparation: All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another ...
Jazz up assorted nuts with olive oil, rosemary leaves, cayenne, maple syrup, and flakes of sea salt. Get the Sweet and Spicy Nuts recipe. ... Get the Spicy Deviled Eggs recipe.
Steep these ingredients for about a month in a quart of sherry, and then strain and bottle for use. Bitters are a fine stomachic, but they must be used with caution." Bitters prepared from the tree bark containing the antimalarial quinine occasionally were included in historical cocktail recipes. It masked the medicine's intensely bitter flavor.
In the mid-1800s, a typical saloon would serve basic spirits, such as whiskey, brandy, or gin. For a sweet variation, a little sugar might be added. [2] For special occasions and depending on availability of the ingredients, various punches, toddies, egg nogs, grogs, or mulled wines might be provided, especially at social events.
When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires.
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