1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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rEAClI AND IIONTT.

1 lemon and 1 orange cut in slices. 1 ounce of cloves. 1 do. allspice.

Fill decanter -with Santa Cruz rum. Bottle and serve out in pony glasses. As fast as the bitters is used fill up again with mm

199. Burnt Brandy and Peach.

(Ueo small bar glass.)

This drink is very popular in the Southern States, where It is sometimes used as a cure for diarrhoea. 1 wine-glass of Cognac j 1 table-spoon ofwhite sugar} ^asaucer or plate. 2 or 3 slices of dried peaches. Place the dried fruit in a glass and pour the liquid ov er them.

200. Black Stripe.

(Use small bar glass.)

1 wine-glass ofSanta Cruz rum. 1 table-spoonful of molasses.

This drink can either be made in summer or winto . if In the former season,mix in 1 table-spoonful of water, and cool with shaved ice; if in the latter, fill up the tui filer with boiling water. Grate a little nutmeg on top.

201. Peach and Honey.

(Use smallbi»r glass.)

1 table-spoonful of honey. 1 wine-glass ofpeach brandy.

.

Stir with a spoon.