1889 The American Bar-tender's Guide (Australia) by Jerry thomas

HOT SPICED RUM,

Whisky Sl i ng . (Use small bai -glass.)

1 wine-glass of water. Take 1 sinall tea-sl.oonful of powdered white sugar. 1 wine-glass of S h amr ock o r L o c h D hu D issolve the sugar in t h e water, add the wt i i sky and ice, stir thoroughly with a spoon. Orate a l i t t l e nutmeg on top, and serve. whisky. Hot Wh i sky S l i n g . (Use medium bar-glass, hot.) Take 1 sniall tea-spoonful of powdered sugar. whisky. 1 wine-glass of S h amr ock o r L o c h D hu D issolve the sugar in a l i t t l e ho t w a t e r , add t he whisky, and.fill the g l ass two-thirds f ul l o f b o i l i ng water. Or at e a lit tle nutmeg on top, and serve.

Hot Spiced. Rum. (Use medium bar-glass, hot.)

1 wine-glass of Jamaica rum. 1 tea-spoonful of sp ices (allspice and cloves Take 1 small tea-spoonful of powdered white sugar.

not ground ).

1 piece offresh butter,as large as half achest–

Iliit.

Dissolve the sugar in a little boiling water, and the rum, spices and butteI. and fil l t h e g l ass two-thirds full of boiling water.

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