44 / 68
CAFE NOIR
Use recipe for French Coffee precetding page and serve
in Demitasse Cups. Sweeten with Sugar to taste. No
Cream.
CAFE AU LAIT
%
cup black coffee mixed with
%
cup boiling milk.
·sugar to taste.
BRANDY AND PEACH
1 cube sugar, pour 1 jigger of brandy over sugar, light
W·ith match, when out pour liquid over dried peach, then
po1,1r
;2
jigger brandy mixed with hot water over peach,
serve.
HOT SPICED RUM
1 jigger Jamaica rum, 1 cube sugar, ;2 barspoon all–
spice, mix with hot Water, serve with crushed lemon.
HOT WHISKEY LEMONADE
1 jigger whiskey,
%
jigger lemon ju\ce,
2
barspoon
sugar, mix with hot water and serve, crushed lemon peel
top.
RUM AND APRICOT
1 cube sugar, pour 1 jigger rum over same, light with
match, when out pour over 1 apricot, then takv ;2 jigger
rum and mix with hot water pour over apricots, mix and
serve.
SCOTTY'S GROG
1 jigger imported Scotch Whiskey, 1 barspoon sugar
;2 jigger lemon juice, mix with hot water and crushed
lemon on top.
HOT ROCK AND RYE SPECIAL
1 jigger rock and rye, ;:; jigger 3 Star Hennessey, Mix
and se:rve with Hot water. Rock and Rye Recipe this book.
RIVER SHANNON GROG
1 jigger imported Irish Whiskey,
%
jigger lemon juice,
2
barspoons sugar,
mix
with hot water, serve with crushed
lemon, sprig of mint.
-44-