1884 The Modern Bartenders' Guide by O. H. Byron

HOT EOTI.

Rhine Wine and Seltzer.

(A large bar glass.)

Fill glass haK full Rhine wine, balance with Seltzer. Both the Rhine wine and Seltzer should be kept on ice. The above is a favorite di'ink among the Germans, who prefer it to lemonade.

Rum and Sugar.

(A whisky glass.)

1 or 2dashes gum syrup. 1lump of ice. 1 wine-glass Jamaica rum.

Stir well and serve—or fix glass with sjTup and ice as above, leaving a small spoon in the glass. Setit and the bottle before the customer,allowing him to help himself.

Hot Rum.

(A. hot water glass.)

1 tea-spoon sugar. A smalllump of butter. 1 wine-glass Jamaica rum. Fill glass with hot water. Stir well and serve. Omit spices.