1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER .

23

HOT SPICED RUM.

109-

Hot Spiced Rum is

composed of the same ingredients as

teaspoonful of Allspice and

Hot Rum, with the addition of i

Cloves mixed.

STOJVE FEJVCK

110.

wine glass of Whiskey,

Use bar glass.

3 or 4 lumps of ice, i

with spoon and

fill up balance of the glass with Cider,

stir

serve.

HALF AKB HALF.

IIL

Draw y^ Ale, y^ Porter.

Use large bar glass.

BOCK AJ^D RYE,

im.

Use small bar glass, i table spoonful of Rock Candy Syrup, place a spoon in the glass, and hand your bottle of Rye Whiskey to the customer, allowing him to fill up.

ABSIMTHE,

113.

Use wine glass.

Fill nearly full with Absinthe.

BLUE BLAZES,

114.

Use 2 large mugs,

i wine glass of Scotch Whiskey, i

wine

glass of Hot Water, mix with spoon, then set it on fire, and pour three or four time s from one mug to the other while blazing, add i table spoonful of sugar, grate a little nutmeg over the drink, and serve in a small bar glass.

MED FORD RUM AMD MOLASSES,

115.

Use small bar glass, i table spoonful of Molasses, put a spoon in the glass, and hand the bottle of Rum to customer to help himself.