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POLICE GAZETTE
Hot Spiced
Rum.
Use medium bar glass, hot.
Take one teaspoonful or powdernd white sugar.
One wine-glass of Jamaica rum.
One teaspoonful of s pices (allspice a nd cloves not
ground).
One piece of sweet butter as large as 11alf a chest–
nut.
Dissolve the sugar in a little boiling wato1·, add the
mm, spices and butter, a nd fill the glass two-t hirds full of
bolling water.
Mint Julep.
Use large bar-glass.
Take one tablespoonful of white pulverized s ugar.
Two and one-haH tablespoonfuls o f water- mix
well with a spoon.
One and one-half wine-glass full of brn11dy.
Take three or four sprigs of fresh mint a nd press t hem
well in the sugar and water, until the fliwo1· of the
mint is extracted; add th" brandy, and
fill
t h e g lass with
~ue
shaved ice, and then dmw out the s prigs of mint and
nsert them In the ice with the s tems down warO, so t hat
the leaves will be above, in the s hape of a bouquet ; arrange
berries and small pieces of s liced orange on t op in
a
tasty
manner ; dash with Jamaica rum and serve with a straw.
Champagne Julep.
A lm·ge bar glasa.
One lump of white sugar.
One sprig mint, press to extract tile essence.
Pour the wine into the glass s lowly, stirring gen t ly
C'On tin
ually.
Dress with sliced orange, grapes a nd berriE'S, tas tily,
ancl serve.