1934 Cocktail Bill Boothby's World Drinks and how to mix them

HOTBEVERAGES

233

PORT SANGAREE 2 jiggers Sugar Syrup to taste Hot Water

Port

1 spoon

Nutmeg to fill Stir well in tall highball glass, grate nutmeg over and serve with spoon.-

ROAD HOUSE PUNCH

Burgundy

4 jiggers Spice

to taste

Sugar Syrup 1 spoon Heat Burgundy with syrup and pour into tall highball glass. Dust spice over and serve in Tom and Jerry mug.

ROYAL PUNCH

Brandy

jiggers Curacoa

2 spoons white only

Hot Tea

2 jiggers Egg

Sweet'Sour 2 spoons Stir well in tall highball glass. Add white of egg, beaten well, and serve with spoon.

RUM GROG 1 jigger Hot Tea

Rum

l/i Jigger

Hot Water

to fill Sugar Syrup

1 spoon

Nutmeg to taste Stir well in punch cup, adding hot water to fill. Add slice of lemon, grate nutmeg over and serve with spoon.

SLINGS Choice of Liquor lj4 jiggers Hot Water

to fill

Sweet-Sour to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon. ^ jigger Nutmeg

SPICED RUM

Rum

\y^ jiggers Sugar Sjrrup

1 spoon

Allspice

1 spoon Butter

size of pea

Hot Water to fill Stir well in tall highball glass, adding hot water to fill. Dust allspice over. Add half slice of lemon and serve -with spoon.

TAM O'SHANTER 2 jiggers Sugar Syrup

Scotch Lemon

1 spoon to taste

few drops Spice

Hot Water to fill Stir well in highball glass, adding hot water to filL Dust over with spice and serve with spoon.