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44

HOT DRINKS.

148

ROYAL .PUNCH, .HOT.

Place two tablespoonfuls of sugar and the juice of fou r lemons in a small

punch-bowl and dissolve in one pint of boiling tea. Adu half a pint of cognac,

:i

jigger of Cura1toa and the well-beaten whites of three eggs. Ser ve as bot

as possible in thin glassware.

149

RUM SLING, HOT.

Make the same as Hot Brandy Sling, with J amaica rum substituted for

cognac. (See Recipe No. 126.)

150

RUM TODDY, HOT.

Make the same as Hot Brandy Toddy, with J·ama ica rum substituted for

cognac. (See Recipe No. 127.)

151

SCOTCH, HOT.

Dissolve a cube of sugar in a hot-water glass three-quarters full of boiling

water, add enough Scotch whiskey to nearly fill the glass, throw in a piece of

lemon peel and a clove, and grate nutmeg over the top.

152

SPICED RUM, HOT.

Dissolve a cube of sugar in a hot-water glass three-quarters full of b oiling

wate r,y rld enough Jamaica rum to nearly fill the glass, put in some assor ted

spices and serve.

N. B.-A small piece of b utter may be aclclecl with t he permission of the

customer.

153

'l'AM 0 'SH.ANTER.

This drink is made the same as a Hot Whiskey Pu.uch, with Scotch whiskey

aubstitutecl for Bourbon

wbi~ey,

(See Reoip13 No. 157. )