Tract · Cocktails

Hot drink · Stirred · Historical · complexity 2/5

Admiral

A hot red-wine-and-egg preparation scented with cinnamon.

Served in Mousseline Bordeaux glass.

Variants (4)

Guide du Barman et du Gourmet Chic by A. Torelli (1921, p.20)

red wine — vin rougebase
cinnamon — cannelleother
egg yolk — jaune d'oeufother
red wine — vin froidother
sugar — sucresweetener
  1. Cook red wine with sugar and cinnamon.
  2. Beat egg yolk with cold wine.
  3. Whisk the two together without bringing the mixture to a boil.
  4. Serve hot in a mousseline Bordeaux glass.

Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, opening warm punch section

1 bottlered wine base
1 piececinnamon other
somecold wine other
6 wholeegg yolk other
1 podvanilla pod other
250 gsugar sweetener
  1. Boil wine, sugar, cinnamon, and vanilla for 15 minutes; foam the yolks with a little cold wine, add them, beat over heat until frothy, and serve in cups.

Ice: None

Carlo's Cocktails et Boissons Americaines by Carlo Beltramo (1924, p.20)

red wine — vin rougebase
cinnamon — canelleother
egg yolk — jaune d'oeufother
red wine — vin froidother
sugar — sucresweetener
  1. Cook red wine with sugar and cinnamon.
  2. Beat egg yolk with cold wine.
  3. Whisk the two together without boiling and serve hot in a mousseline Bordeaux glass.

Swallows / Boothby's World Drinks and How to Prepare Them by Hon. Wm. T. Boothby (1930) — Boothby Swallows 1930, opening cocktail run

0.5 spoonlime acid
3.5 jiggerLondon dry gin — Ginbase
1 spooncherry cordial other
0.5 spoonsugar sweetener
  1. Shake well with ice, strain into a chilled cocktail glass, and serve.

Source gives process rather than exact small-format measures.