Wednesday, 26 December 2012

Even more Mild cocktails

I'm amazed how many of these recipes there are. I keep finding more. It being the festive season, it seems appropriate to share them with you.

"Cool Tankard, or Beer Cup.—(No. 464.)
A quart of mild Ale, a glass of white Wine, one of Brandy, one of Capillaire, the juice of a Lemon, a roll of the Peel pared thin, Nutmeg grated at the top, a sprig of Borrage (or Balm,) and a bit of toasted Bread.

Cider Cup—(No. 465.)
Is the same,—only substituting Cider for Beer.

Flip—(No. 466.)

Keep grated Ginger and Nutmeg with a little fine dried Lemon Peel rubbed together in a mortar.

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 tea-spoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy. When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, &c. into another;—turn it from one pitcher to another till it is as smooth as Cream.

N.B. This quantity I styled One Yard of Flannel.

Obs.—The above is given in the words of the Publican who gave us the Receipt.

Tewahdiddle.—(No. 467.) A pint of Table Beer, (or Ale, if you intend it for a supplement to your "Night Cap,") a table-spoonful of Brandy, and a tea-spoonful of brown Sugar, or clarified Syrup (No. 475;) — a little grated Nutmeg or Ginger, may be added, and a roll of very thin cut Lemon Peel."
"The Cook's Oracle" by William Kitchiner, 1827, pages 348-349.

I love the name of that last one: Tewahdiddle. Where the hell might that come from?


Gary Gillman said...

Some insight on that old stand-by, capillaire:

I can't believe it wasn't on your drinkalongathon list Ron, you will have to remedy that next year. I did follow along yesterday but in an abbreviated fashion, and did mix the ingredients, whether it was your intention or (seemingly) no.

It was Guinness Extra Stout (locally brewed version), Nogne Porter, which has a marked brett note this year,sweet Madeira wine, some peated St. Peter's Ale and some brandy. No eggs. No string. It was a delicious compound, and the forefathers knew a thing or too evidently about such things, which should sweep away all prim modern chatter about not mixing grain and grape. (However, one glass is enough).


dave said...

Nothing like a bit of toasted bread in my drink... something to nosh on.