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108.
HOT I RISH WHISKEY.
Prepare the same as above, substituting
Irish whiskey instead.
109
HOT WHISKEY
PUNCH.
Use hot water punch glass. Rinse glass
~n hot water and then put in 2 lumps of
sugar and enough hot water to dissolve
them,
1
piece lemon peel, 3 or 4 dashes of
lemon juice,
1
jigger of whiskey. Fill up
with hot water, stir with spoon, grate nut–
meg on top and serve.
110.
HOT SCOTCH WHISKEY
PUNCH.
Prepare the same as hot whiskey punch,
using Scotch whiskey instead.
111.
HOT IRISH PUNCH.
Prepare the same as above, using Irish
whiskey instead.
112.
HOT RUM PUNCH.
Prepare the same as whiskey punch, sub·
stituting rum instead of whiskey.
113.
IMPERIAL
EGG NOGG.
Use large bar glass half full of ice;
1
tablespoon sugar,
1
fresh egg,
¥.a
jigger
whiskey,
¥.a
jigger Jamaica rum, 3 or 4
dashes raspberry syrup. Fill up with rich
milk, shake well and strain into tall thin
glass and dash curacoa over top.
114.
INTERNATIONAL
COCKTAIL.
Use mixing glass half filled with cracked
ice;
1
twisted lemon peel, 3 ctashes of gum
syrup, 3 dashes of orange bitters,
1
dash
of Abbott's Bitters, 2 dashes of anisette,
2-3 jigger Old Scotch whiskey,
1-3
jigge1·
rye whiskey. Stir well and strain into
c0ck–
tail glass with cherry or olive.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA