1888 Bartender's Manual by Theodore Proulx (Revised Edition)


the same way, about half a teaspoonful of the syrup to each. Hot Scotch. Hot Scotch, Hot Irish, and all other kinds of hot drinks, are made in the same way as a Blue Blazer, or the plain way, which I explained in the receipt entitled " Hot Whisky." But a Hot Sherry, Claret, Rhine, and all other still wines, must be made the plain way, as they will not burn. Hot Spiced Rum. This drink is made in the same way as a Blue Blazer, or any plain hot drink, according to taste, and rum in place of the othe r liquors, and you put three or four cloves upon the top. Some people use a littl~ piece of butter also, but it gives to the drink such a greasy appearance that I cannot consistently recom– mend it. Hot Peppermint. In a hot drink glass, one to two teaspoonfuls of peppermint and two lumps of sugar. Then fill the glass two-thirds with hot water. Hot Jamaica Gin– ger is served the same way. Hot Menthe. One pony of peppe rmint cordial m a hot drink glass, then fill two-thirds full of hot wate r, add one lump of sug ar.

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