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FANCY DRINKS—
Rum and Sugar
(A whisky glass)
1 or 2 dashes gum syrup.
1 lump of ice.
1 wine-glass Jamaica rum.
Stir well and serve—or fix glass with syrup and ice
as above, leaving a small spoon in the glass. Set it
and the bottle before the customer, allowing ii<'m to
help himself.
Hot Bum
(A hot water glass)
1 tea-spoon sugar.
A smeill lump of butter.
1 wine-glass Jamaica rum.
Fill glass with hot water. Stir well and serve. Omit
spices.
Hot Spiced Rum
(Hot water glass;
1 tea-spoon sugar.
1 tea-spoon of mixed whole allspice and cloves, and
a piece of butter about the size of a small marble.
1 wine-glass Jamaica Rum.
Fill glEiss with hot water. Mix well and serve.
Ale Sangaree
(An ale glass)
1 tea-spoon powdered sugar.
Fill up with ale, grate nutmeg on top, and serve.
Brandy Sangaree
(SmaU bar glass)
2 small lumps of ice.
% wine-glass water.
1
"
brandy
1 tea-spoon sugar.
Stir well; give a dash of Port wine on top, and serve.