1867 The American Barkeeper by a Practical Liquor Manufacturer

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TIIK AMIJUrC.VX BAIIKKEPKR.

Teaspoonfill ofsugar.

'Wineglass Scotch and Irish whisky mixed. Add one wineglass of hoiling water, then set it on fire, and while blazing pour from each into the other mug. being particular to keep the other blazing during the pouring process. Servo in small bar tumblers. Add piece oflemon skin,pour mixture into glass blazing,and cover with cup. This drink is solely my own. BURNT BRANDY AND PEACH; This drink is in general use throughout the South, es pecially in good times. I presume there is not so active a consumption at present,owing to the unsettled slate of that section, and lack of ingredients. Wineglass of brandy, Tablespoonful of white sugar. Put mixture in deep plate, and set it on fire; ])ut two or three pieces of dried peach in small bar tumbler, and add mixture. TECUMSEirS DREAM. Champagne goblet. Tablespoonful ofsugar, Teaspoonful of raspberry syrup. Wineglass of port wine. Add yolk of an egg. Fill with hot water,stir well,and grate nutmeg overtop.

HOT BLACK STROP.

Halfa wineglass of water,

Tablespoonful ofmolas.ses. Stir well, add one wineglass Santa Cruz rum,and grate nutmeg over top.

PEACH AND HONEY.

Small bar glass.