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HOTBEVERAGES
135
MULLED WINE
Choice o£ Wine...2 jiggers Hot Water
to fill
Lemon
1 spoon Sugar Syrup 2 spoons
Verbena
1 leaf
Heat wine to boiling point, add other ingredients, pour into tall highball
glass and serve with spoon. (N. B.—The whites of two eggs beaten into
a froth may be added to this recipe.)
PORT NEGUS
Port
154 jiggers Sugar Syrup
1 spoon
Spice
to taste Hot Water
to fill
Stir all in highball glass, dust spice over and serve with spoon.
PORT SANGAREE
Port
2 jiggers Sugar Syrup
1 spoon
Nutmeg
to taste Hot Water
to fill
Stir well in tall highball glass, grate nutmeg over and serve with spoon.
ROAD HOUSE PUNCH
Burgundy
4 jiggers Spice
to taste
Sugar Syrup
1 spoon
Heat Burgundy with syrup and pour into tall highball glass. Dust spice
over and serve in Tom and Jerry mug.
ROYAL PUNCH
Brandy
1% jiggers Curacoa
2 spoons
Hot Tea
2 jiggers Egg
white only
Sugar Syrup
1 spoon Lemon
1 spoon
Stir well in tall highball glass. Add white of egg, beaten weU, and serve
with spoon.
RUM GROG
Rum
1 jigger Hot Tea
K jigg"
Hot Water
to fill Sugar Syrup
1 spoon
Nutmeg
to taste
Stir well in punch cup, adding hot water to fill. Add slice of lemon,
grate nutmeg over and serve with spoon.
SLINGS
Choice o! Liquor l^A jiggers Lemon
1 spoon
Sugar Syrup
1 spoon Hot Water
to fill
Nutmeg
to taste
Stir well in highball glass, adding hot water to fill. Grate nutmeg over
and serve with spoon.