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Hot Spiced Rum.
Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate-
nutmeg on top and serve. Butter may be
added.
Champagne Frappe.
Place the bottle in the champagne cooler;
fill -with shaved ice and salt; whirl the bottle
until the wine becomes almost frozen.
Absinthe Frappe.
Two-thirds Absinthe.
One-sixth syrup of Anisette, double quan
tity of water-
Shake up long enough until the outside of
the shaker is thoroughly covered with ice.
Strain into small tumbler.
Bacardi Cocktail.
One teaspoonful Grenadine.
One-third gin.
Two-thirds Bacardi rum.
Juice of half a Lime.
(Bacardi Rum comes from Cuba.)
Champagne Julep.
Use a large fancy wine glass.
Put one lump of sugar.
One sprig of fresh mint.
One lump of ice.
Pour your Champagne vei-y slowly, at the
same time stin-ing gently all the time, and
ornament the top in a tasty manner with
fruits in season.
.
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