BROWN BETTY
Dissolve a quarter of a pound of brown sugar in one pint of water, slice a lemon into it, let it stand a quarter of an hour, then add a small quantity of pulverized cloves and cinnamon, half a pint of brandy, and one quart of good strong ale; stir it well together, put a couple of slices of tasted bread into it, grate some nutmeg and ginger on the toast, and it is fit for use. Ice it well and it will prove a good summer, warm it and it will become a pleasant winter, beverage. It is drank chiefly at dinner.
It seems, perhaps, we have lost a great deal of knowledge on the mixing of beer. The above recipe is from the 1847 catalog of cocktails Oxford Night Caps, A Collection of Receipts for Making Various Beverages by Richard Cook.
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