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HOT SPICED RUM.
(Take a hot water glass.)
1 or 2 lumps of Ipaf sugar;
i teaspoonful of mixed allspice; dissolve with a little
hot water;
1 wine glass of Jamaica rum;
Fill up the balance of the glass with hot water, mix
well and grate a little nutmeg on top, and serve.
If the customer requires,a small portion of hutter in
the above drink you should use only that which is per
fectly fresh, as butter is very desirable in cases of sore
throats and colds, and sometimes a little hatter of the
Tom and Jerry is required in this hot drink.
EGG MILZ PUNCH.
(Use a large bar glass.)
1 fresh egg;
f tablespoonful of sugar;
i glassof fine shaved ice;
1 wine glass of brandy (Martell);
1 pony of St. Croix rum;
Fill up the balance with good milk, shake the in
gredients well together until they become a stiff cream;
strain into a large bar glass; grate a little nutmeg on
top, and serve.
ST. CROIX CRUSTA.
(Use a large bar glass.)
Take a nice clean lemon, the size as your wine glass,
cut oft both ends, and peel it the same as you would an
apple; put the lemon peel in the glass, so that it will
line the entire inside of the glass, dip the edge of the
glass and lemon peel in pulverized sugar and mix as
follows;
3 or 4 dashes of orchard syrup;
1 dash bitters (Boker's genuine only);