1876 Bar-Tender's Guide by Jerry Thomas

78

PICACIl AiS'D HONEY. 1 lemon and 1 orange cut in slices.

1 ounce of cloves. 1 do. allspice.

Fill decanter with Santa Cruz rum. Bottle and serve out in pony glasses. As fast as the bitters is used fill up again with rum

199. Burnt Brandy and Peach.

(Use small bar gloss.) This drink is very popular in theSouthern States, where It is sometimes used as a cure for diarrhoea. 1 wine-glass of Cognac ), . , ,. 1 r burnt m a saucer or plate, t table-spoon of white sugar ) ^ 2 or 3 slices of dried peaches. Place the dried fruit in a glass and pour the liquid over them.

200. Black Stripe.

(Use snjall bar glass.)

1 wine-glass ofSanta Cruz rum. 1 table-spoonful of molasses.

This drink can either be made in summer or winter: if in the former season,mix in 1 table-spoonful of water,and cool with shaved ice; if in the latter, fill up the tumbler with boiling water. Grate a little nutmeg on top.

201. Peach and Honey.

- (Uue omollb»r glass.)

1 table-spoonful ofhoney. 1 wine-glass of peach brandy. Stir with a spoon.