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

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PKACH AND nONET.

1 lemon and 1 orange cut in slices. 1 ounce of cloves. 1 do. allspice.

Fill decanter with Santa Cruz rum. Eoille and serve out in pony glasses. Ac last as the bitters is used fill u^j again with mm

199. Burnt Brandy and Peach.

(Use small bar glass.)

Tliis drink is very popular in the Southern States, whero jt is sometimes used as a cure for diarrhoea.

1 v/ine-glass of Cognac i ■1 table-spoon of white sugar j

saucer or plate.

2 or 3 slices of dried peaches. Place the dried fruit in a glass and pom* the liquid over them.

200. Black Stripe. (0SO small bar glass.)

1 wine-glass of Santa 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 u ith shavccb ice, if in the latter, fill the tumbler (vith boiliug water. Grate a little nutmeg on top.

201. Peach and Honey. (056 amall bpr glass.)

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