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THE BISHOP & BABCOCK COMPANY.
HOT BUTTERED RUM.
HOT SCOTCH CUP.—Dissolve one teaspoon
fine sugar in some hotwater,one wineglass Jamaica
mm,one piece butter half the size of a chestnut.
Fill %full of boiling water, grate nutmeg on top
and serve.
Hotspiced ram can be made by adding one tea
spoon of allspice and whole cloves to above.
HOT COFFEE PUNCH.
TOM ANDJERRY CUP.—Beatoneeggin cream
pitcher of cream,add drink of brandy and pourinto
boiling coffee. Stir well and serve.
HO-^ SCOTCH.
HOT SCOTCH CUP.—One wineglass Scotch
whiskey, onelump sugar,one piece lemon peel, ^
glass hot water. Grate nutmeg on top and serve.
IMPERIAL PUNCH.
LARGE BAR GLASS.—Two teaspoons fine
sugar, one gill Claret, one wineglass soda, one
shake nutmeg, one dash Maraschino, one slice
cucumber. Fill with ice, mix well, serve with
straws.
JOHN COLLINS.
LARGE BAR GLASS.—Oneteaspoon finesugar,
six dashes lemon juice, one wineglass gin, six
lumps ice, one bottle soda. Mix well with spoon.