1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

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PEACH AND HONET. 1 lemon and 1 orange eut in slices. 1 ounc© of cloves. 1 do. allspice.

FUI décanter with Santa Cruz rum. Bottle and serve ont in pony glasses. Ab fast as the bitters is used fîU up again "with rum

199. Bumt Brandy and Peach.

(Uee small bar glosa.)

TTiis drink is very popular in the Southem States, wLere it is sometimes used as a cure for diarrhœa. 1 wine-glass of Cognac ) , , i. vi p v-i. }• burnt m a saucer or plate. 1 table-spoon of white sugar J """"" p* 2 or 3 slices of dried peaches. Place the dried fi'uit in a glass and pour the liquid over them.

200. Black Stripe.

(Cso smaU bar gloss.)

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 with shaved ice ; if in the latter, fill up the tumbler ïvith boiling water. Grate a little nutmeg on top.

201. Peach and Honey.

N (Use amoll b»r gloos.)

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