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HOr LEMONADE
Use a large bar glass.
I tablespoonful of sugar.
7 or 8 dashes of lemon juice.
Fill up the glass with hot water; stir up
wilta spoon and serve.
It is always necessary to pour a little hot
water into the glass at first and stir a Uttle,
to prevent the glass from cracking, and also
place a little fine ice in a separate glass in
case the drink shoul i be too hot; in order to
make this drink palatable, sugar and lemon
ihowld not be spared.
HOT RUM
Use hot water ^ass.
I lump of sugar.
Hot water enough to dissolve sugar.
1 wine glass Jamaica rum.
Fill with hot water; put in fresh lemon
?inel: stir, and grate nutmeg on top.
HOT SPICED RUM
Prepare same as hot rum: add cloves and
llspice, and dash with Dr.Siegert's Genuine
Jngostura Bitters.
HOT WHISKEY SLINQ
Use hot water glass.
_ 1 lump of sugar and enough hot water to
dissolve it.
1 wine (dass whiskey.
1 piece lemon peel.
Fill up glass with hot water; stir with
epoon; grate nutmeg on top.
HOT SCOTCH WHISKEY
Prepare the same as above, substituting
Bcotcfa whiskey.
M