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Swizzle
1 wineglass rum
1 tablespoon "New Orleans" molasses
1 pony water
2-3 dashes Peychaud bitters
Mix in a barglass, swizzle with a swizzle-stick, add ice, swizzle
again. Strain into a serving glass.
This is the summer swizzle; in the wintertime piping
hot water is added to the rum and molasses. Rotate
with the swizzle-stick, and grate a little nutmeg on top.
Serve the hot drink in the mixing glass.
Sangaree
Yi teaspoon sugar
1 jigger port wine
nutmeg
Mix the sugar with the port wine before filling the mixing glass
nearly full of fine ice. Stir vigorously, or put the mixture in a
shaker. Strain into a thin glass and grate a litde nutmeg on top.
While the original recipe for Sangaree calls for port
wine, it is sometimes made with brandy, sherry, gin, or
even ale. The drink is a tropical one and because of its
color derives its name from the French sang, meaning
"blood." We are also told the name "sangaree" fits any
drink, so long as it's red, and made of wine and
sweetened water, then spiced and iced. The drink is an
old-fashioned one and was very popular as a guest re
freshment in old Creole davs.
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Eighty-three