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

BLUE BLAZER.

I

Hot Rum.

(Use medium bar-glass, hot.)

Take 1 sinall tea-spoonful of powdered sugar.

1 wine-glass Jamaica rum. 1 piece of sweet butter, as large as half a chest–

nut.

Dissolve the sugar in a little boiling water, add the rum and butter, fill the glass two-thirds full of boiling water, stir, grate a little nutmeg on top, and serve.

Blue Bl azer.

(Use two silver-plated mugs.)

Take 1 small tea-spoonful ot powdered white sugar

dissolved in 1 wine-glass of boiling water.

1 wine-glass of Greer's Old Vatted High–

land Scotch whisky.

Put the wh i sky and the boiling wa ter in one niug, ignite the liquid with f ire, and while blazing mix both ingredients by pouring them four or f ive times from one niug to the other. I f w e l l done this will have the appearance of acontinued stream of liquid f ire. Serve in a small bar-glass with a p i ece of t w i sted lemon peel. The novice in mixing this beverage should be care– ful not t o s c al d h i mself. To become proficient i n t hrowing the liquid from one mug to the othe, it w i l l be necessary to practise for some time with cold water,

H a a e l o c k T o b a c c o s .

Dark and Aromatic.