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The Complete Buffet Guide,
01'
}{ a glass St. Croix rum.
1
~
teaspoon ground cinnamon.
U
teaspoon ground cloves.
U
teaspoon ground allspice.
Sti~en
with white sugar to the consistency of bat·
ter.
HOW TO SERVE THE ABOVE.
(Use a small bar glass or mug.)
1
tablespoon of the mixture.
1
wine-glass brandy.
Fill up with boiling water or milk, a little grated
nutmeg on top. Serve.
COLD TOM AND JERRY.
(Use small bar glass.)
For this use as above, only you add cold water on
milk instead of hot.
TOM COLLINS GIN
AND
WHISKY.
(Use small bar glass.)
Are concocted in the same manner as the brandy
receipt, substituting their respective liquors.
VERMOUTH FRAPPE.
(Use large bar glass.)
1
U
pony French vermouth.
U
glass filled with shaved ice.
Fill up with cold Seltzer or Apollinaris water.
WHITE LION.
(Use large bar glass.)
2
teaspoonfuls powdered sugar dissolved in water.