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

BRANDY SANGAREE.

57

Hot Spiced Rum.

(Hot watei- glass.)

1 tea-spoon sugar. 1 tea-spoon of mixed wliole allspice and cloves, and a piece of butter about the size of a small marble. 1 wine-glass Jamaica Rum. Fill glass with hot water. Mix well and serve.

Ale Sangaree. .

(An ale glass.)

1 tea-spoon powdered sugar. Fill up with ale, grate nutmeg on top, and serve.

Brandy Sangaree.

(Small barglass.)

2small lumps of ice. ■i wine-glass water. 1 " brandy. 1tea-spoon sugar. Stir well; give a dash of Port wine on top, and serve.