Sleeper Recipe
The Sleeper 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. 1 pound of powdered sugar, 2 quarts of Santa Cruz rum, 8 eggs, 3 lemons, 1 tablespoonful of cloves and cinnamon mixed. Put into a bowl the rum, sugar, eggs, and the juice of the lemons, then boil the spices in half a pint of water. Strain the spiced water into the bowl and beat all together into a froth. Pour the drink into glasses while hot.
Modern Recipe
Ingredients
- 1 pound (450 g) powdered sugar
- 2 quarts (1.9 L) Santa Cruz rum
- 8 eggs
- Juice of 3 lemons
- 1 tablespoon (15 ml) cloves and cinnamon (mixed)
Instructions
Boil cloves and cinnamon in water and strain into a bowl. Add rum, sugar, eggs, and lemon juice. Beat into a froth and serve hot in glasses.
