1867 The American Barkeeper by a Practical Liquor Manufacturer

20

THE AMEKICAN HAItKEEl'EH.

mentation, lias been properly styled the "Red, While and Bine."' Serve in chainpag'ne goblets,and grate nut meg on top.

HOT

TOM AND JERin'. ^ •

Use large punch-bowl.

Five pounds ofsugar,

"One dozen fresh eggs. Separate white from yolk, and beat the whiles until tliey assume a white Irothy appearance. I'our whites into the bowl. Then beat yolks until they are very thin,and add the white,stirring well while pouring. Then add a gill of Jamaica rum,and stir well. Serve in small bar mug' or tumbler, putting in one table.spoonful of Tom ami Jerry, one wineglass of braiuW. Fill two-thirds with hot water,and stir well with spoon. Ornament with nutmeg, cinnamon,spices and cloves,ground and mi.xed in ecpial proportions, placed in an ordinary ])ep))er box.

HOT RUM.

Use small bar gla.ss. Teaspoonful ofsugar,

Wineglass of Jamaica rum,

Teaspoonful of allspice and cloves mixed. Small piece of butter.

Fill with hot water,and stir well.

HOT SPICED RU.M.

Small bar glass.

Teaspoonful ofsugar,

AVineglass of Jamaica rum.

Tea,spoonful clove.s and allspice mixed.