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HOTBEVERAGES
233
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
jiggers Curacoa
2 spoons
Hot Tea
2 jiggers Egg
white only
Sweet'Sour
2 spoons
Stir well in tall highball glass. Add white of egg, beaten well, and serve
with spoon.
RUM GROG
Rum
1 jigger Hot Tea
l/i Jigger
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 of Liquor lj4 jiggers Hot Water
to fill
Sweet-Sour
^ jigger Nutmeg
to taste
Stir well in highball glass, adding hot water to fill. Grate nutmeg over
and serve with spoon.
SPICED RUM
Rum
\y^ jiggers Sugar Sjrrup
1 spoon
Allspice
1 spoon Butter
size of pea
Hot Water
to fill
Stir well in tall highball glass, adding hot water to fill. Dust allspice
over. Add half slice of lemon and serve -with spoon.
TAM O'SHANTER
Scotch
2 jiggers Sugar Syrup
1 spoon
Lemon
few drops Spice
to taste
Hot Water
to fill
Stir well in highball glass, adding hot water to filL Dust over with spice
and serve with spoon.