1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

KUINE WINE AND SELTEEli-WATEE.

207. Hot Spiced Rum.

(Use small bar gloss.)

1 teaspoonful of sugar. 1 wine-glass of Jamaica rum.

1 teaspoonful of mixed spices,(allspice and cloves.) 1 piece of butter as large as half of a chestnut. FiU tumbler with hot water.

208. Hot Rum.

(CTso small bar glass.) This drink is made the same as the hotspiced rum,omit* ting the spices, snd grating a little nutmeg on top.

209. Stone Fence.

(Use largo bar gloas.) 1 wine-glass of whiskey(Bourbon). 2 cr 3 small lumps of ice. Fill up the glass with sweet cider.

210. Absinthe. (Uso Bmall bar glaee.)

1 wine-glass of absinthe. Pour water,drop by drop,until the glass is full Nevei use a spoon.

211. Rhine Wine and Seltzer-Wata.'.

(Use large bar glass.) Fill large bar glass half full with Rhine wine, and flL' balance with Seltzer-water. This is a German drink, and is not very likely to be called for at an America^ bar.