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HOT WHISKEY.
(Use a hot whiskey glass.)
Place a bar spoon into the glass before pouring in
hot water, to avoid cracking the glass, and have a
separate glass filled with fine ice, which must be
placed in a convenient position, so that if the cus
tomer finds his drink too hot, he can help himself to a
little ice. The bartender should at all times handle
the sugar with a pair of tongues. Mix as follows:
1 or 2 lumps of loaf sugar, with a little hot water
to dissolve the sugar well;
1 wine glass of Scotch whiskev;
Fill the glass with hot water, then mix well; squeeze
and throw in the lemon peel, grate a little nutmeg on
top, and serve.
It is customary to use Scotch whiskey in preparing
this drink, unless otherwise desired by the customer.
MEDPORD RUM PUNCH.
(Use a large bar glass.)
f tablespoonful of sugar;
2 or 3 dashes of lemon juice, dissolve well with a
little water, or squirt of syphon, vichy, or setters;
Fill the glass with finely shaved ice;
1-J wineglassful of Medford rum;
Flavor with a few drops of Jamaica rum, stir up well
with a spoon, and dress the top with fruit in season
in a tasteful manner, and serve with a straw.
WHISKEY FIZZ.
(Use a large bar glass.)
tablespoonful of sugar;
2 or 3 dashes of lemon juice, dissolve with a squirt
of setters water;
Fill the glass with ice;
1 wine glass of whiskey;