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HOTBEVERAGES
133
BUTTERED RUM
Rum
1 jigger Butter
size o£ pea
Spice
to taste Hot Water
to fill
Sugar Syrup
1 spoon
Stir rum and sugar syrup with hot water in highball glass. Stir in butter,
add spice to taste and serve with spoon.
CAFE ROYAL
Chartreuse(Yellow) 2 spoons Sugar
1 cube
Hot Coffee
1 cup
Place sugar in large spoon and pour chartreuse over it. When sugar is
dissolved, add to coffee. Stir well and serve with spoon.
EGG FLIP
Ale
2 jiggers Egg
all of one
Brown Sugar 2 spoons Nutmeg
to taste
Beat egg with sugar into batter. Heat ale until nearly boiling. Pour mix
tures back and forth until smooth, pour into highball glass, grate nutmeg
over and serve.
EGG NOG
Brandy
1 jigger Rum
1 spoon
Sugar Syrup
2 spoons Egg
all of one
Hot Milk
2 jiggers Nutmeg
to taste
Beat egg into froth, stir in sugar and brandy. Slowly stir in hot milk to
fill and add rum over top. Grate nutmeg over and serve with spoon.
GLUH WEIN
Claret
3 jiggers Sugar Syrup 2 spoons
Cinnamon small piece Lemon
1 slice
Place all in saucepan and bring to boil. Pour into tall highball glass arid
serve with spoon.
GROG
Rum
1 jigger Lemon
1 spoon
Sugar Syrup
1 spoon Hot Water
to fill
Stir in highball glass, add hot water to fill, twist lemon peel over and
serve with spoon.
KEY WEST
Rum
1 jigger Allspice
spoon
Sugar Syrup
1 spoon Butter
size of pea
Nutmeg
to taste Hot Water
to fill
Stir in highball glass with hot water, twist lemon peel over, grate nutmeg
over and serve with spoon.