46 / 144
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. )