Rumfustian Recipe
The Rumfustian is a vintage drink recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bowl. 12 eggs, 1 quart of ale, 1 pint of gin, 1 quart of sherry, 1 stick of cinnamon, 1 nutmeg, 12 lumps of sugar, the peel of one lemon. Beat the eggs to a froth and whisk them into the ale; to this add the gin. Meanwhile, boil the sherry with the other ingredients and as soon as they boil, mix both together. Serve quite hot.
Modern Recipe
Ingredients
- 12 eggs (beaten)
- 1 quart (946 ml) ale
- 1 pint (473 ml) gin
- 1 quart (946 ml) sherry
- 1 cinnamon stick
- 1 grated nutmeg
- 12 lumps sugar
- Peel of 1 lemon
Instructions
Beat the eggs and whisk them into ale. Boil sherry with sugar, cinnamon, nutmeg, and lemon peel. Mix the sherry and ale mixtures together and serve hot.
