Boil the water with lump sugar; add tea and leave to draw for 5 min., then drain. Whip the cream with yokes and stir the tea in. Add sugar to taste and ground cloves.

Wash the orange in hot water, dry it and peel forming a thin long spiral in big chunks. Squeeze juice. Heat the juice with sugar, tea, wine and cloves until almost boiled. Only at that point add the liqueur and simmer the mixture. Pour in heat-resistant glasses and adorn with the peel.

Remove the yokes, beat up whites. Keep on gradually beating in sugar powder until the mixture is thick and glistening. Whip up the yokes and mix them with whites. Pour in rum and whisky, leave in the fridge for 2 hours. Put the tea into previously warmed up tea-pot; pour boiling water and leave to draw for 5 min. Add 2-3 tablespoons of the egg mixture in each glass, pour the tea in heat-resistant glasses. Adorn with ground nuts.

Put the tea into previously warmed up tea-pot; pour boiling water and leave to draw for 5 min. Add the rum, lemon juice and sugar. Soak the gelatin, stir it into the tea and pour the mix into unit containers. Leave to cool. Serve with the whipped cream.

Beat up the yokes and sugar thoroughly. Stir freshly made hot coffee in; serve immediately garnished with whipped cream and vanilla sugar.