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GIGGLE WATER
131. HOT SPICED RUM
(Use medium bar-glass)
Take i small teaspoonful of powdered white sugar
I wine-glass of Jamaica rum
I teaspoonful of spices (allspice, and cloves not
ground)
I piece of sweet butter, as large as half a chestnut
Dissolve the sugar in a little boiling water, add the rum,
spices and butter, and fill the glass two-thirds full of
boiling water.
132. HOT RUM
(Use medium bar-glass)
Take i small teaspoonful of powdered sugar
» I wine-glass Jamaica rum
I piece of sweet butter, as large as half a chestnut.
Dissolve the sugar in a little boiling water, add the rum
and butter, fill the glass two-thirds full of boiling water,
stir, grate a little nutmeg on top, and serve.
133. BLUE BLAZER
(Use two silver-plated mugs)
Take i small teaspoonful of powdered white sugar
dissolved in i wine-glass of boiling water
I wine-glass of Scotch whiskey
Put the whiskey and the boiling water in one mug, ignite
the liquid with fire, and while blazing mix both ingre-