Classic Mixology: Cocktail & Mixed Drink Recipes

Hot Locomotive

1 egg

Ingredient: egg

What it is:  Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.

(More about egg)

1/2 table-spoon sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

(More about sugar)

1 pony glass honey

Ingredient: honey

What it is:  Additive
Sweet aliment produced by honey bees (and some other species) and derived from the nectar of flowers. Also used as a sweetener in hot and cold drinks.

(More about honey)

dissolve well with a spoon
1 1/2 wine-glass Burgundy

Ingredient: Burgundy

What it is:  Wine
Typically red wine made in the Burgundy region in eastern France, which are made from Pinot Noir grapes. Also white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

(More about Burgundy)

or Claret
1/2 pony glass Curaçao

Ingredient: Curaçao

Also Known As:  Curaçoa What it is:  Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao.  Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution:  Triple sec

(More about Curaçao)

(Use a large bar glass.)

Put all the ingredients into a dish and put it over a fire until it boils up, then pour from one mug to the other for three or four times in succession; put a slice of lemon into it, sprinkle with a little cinnamon and serve.