1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

HOT DRINKS.

71. ALE SANGAREE, HOT. Dissolve aspoonful of bar sugarin a little hot water in a mug,fill the mug with ale, immerse k white-hot iron into the ale until the desired temperature has been attained, grate nutmeg over the top and serve.

72. ALHAMBRA ROYAL. Pour a pony of cognac into a cup of chocolate and add a little lime juice to it.

73. APPLE BRANDY, HOT. rUl a hotrwatcr glass three quarters full of boiling water and dissolve in it a cube ofsugar. Add as much apple braudy as the glass will hold, stir, spice to taste and serve. beef tea. Dissolve a teaspoonful of Listen's or Leibig's extract ofbeefin a cup, mug or glass of boiling water, season to taste with celery salt and pepper, and serve. Maggi'a Bouillon and Armer's Vigoral are also highly recommended. BLACK STRIPE,HOT. Into a hot-water glass place ateaspoonfiil of molasses and fill the glass two- thirds full of boiling water. Dissolve the molasses and fill the glass with St. Croix rum and serve after stirring. A little spice of any description can be served with this drink. BLUE BLAZER. Use two mugs. Dissolve a teixspoonfiil ofsugar in a little hot waterin one mug,and place a wineglassful of Scotch whiskey in the other one. Set the liquor afire and pour the burning liquor from one mug to another until the de sired temperature has been attained, throw in a piece of twisted lemon peel for a flavor and serve. BRANDY BURNT. Place two lumps ofsugar in,a saucer and pour over them ajigger ofbrandy. Set the liquor afire and let it burn until all the sugar is dissolved, mining and stirring the while. Serve in hot-water glass. 74. 75. 76. 77,