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Re: A little help.
Well, we have made the drink. This was a mixed drink by the way and not a brewing recipe. Turns out this whole thread was for not as I mis read the original. It didnt call for 1/2 loaf...it called for 1/2 pund OF loaf. I did not use that much however as I am certain that it would instantly send you into a diabetic coma.
For those of you interested to try it yourself, below is the original recipe along with my modern equivilants.
THE FREEMASONS CUP
1 pint Scotch Ale - McEwans Scotch Ale
1 pint Mild Beer - Not sure what this one meant, I used a local fav. 3 Floyds Mild Ale. Fullers ESB would be a good choice I think, we also considered Bells Third Coast.
1/2 pint Brandy
1 Pint Sherry - We used Bristol Cream Sherry, I would try a dry sherry next time as this turned out VERY sweet.
1/2 lb Sugar
A goodly portion of Nutmeg.
The original indicates this can be served hot or cold.
Thanks to Pat Craddock for cabbaging on to this one.
Well, we have made the drink. This was a mixed drink by the way and not a brewing recipe. Turns out this whole thread was for not as I mis read the original. It didnt call for 1/2 loaf...it called for 1/2 pund OF loaf. I did not use that much however as I am certain that it would instantly send you into a diabetic coma.
For those of you interested to try it yourself, below is the original recipe along with my modern equivilants.
THE FREEMASONS CUP
1 pint Scotch Ale - McEwans Scotch Ale
1 pint Mild Beer - Not sure what this one meant, I used a local fav. 3 Floyds Mild Ale. Fullers ESB would be a good choice I think, we also considered Bells Third Coast.
1/2 pint Brandy
1 Pint Sherry - We used Bristol Cream Sherry, I would try a dry sherry next time as this turned out VERY sweet.
1/2 lb Sugar
A goodly portion of Nutmeg.
The original indicates this can be served hot or cold.
Thanks to Pat Craddock for cabbaging on to this one.
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