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

HOT DRINKS.

BRANDY BURNT AND PEACH.

78.

FOB DIAKEH

Place two or three slices of dried peaches in a hot-water jrlass and pour burnt brandy made according to the preceding recipe over them. Serve with nutmeg.

BRANDY FLIP,HOT. 79. A HotBrandy Toddy with a piece ofroasted cracker on top isa Hot Brandy Flip.

4

BRANDY SLING, HOT. 80. Place a cube ofsugar in a hot-water glass, fill the glass two-thirds full of boiling'water, dissolve the sugar, fill the glass with coguac and serve with grat ed nutmeg.

BRANDY TODDY.HOT. 81. Dissolve a cube ofsugar in a hot-water glass two-thirds fiill of boiling water,fill the glass with cognac, add a slice oflemon and serve.

BUTTERED RUM, HOT. 82. Make the same as a HotRum Sling with a teaspoonful ofbutter added.

CAPE ROYAL. 83. Hold over a cup ofgood, hot, black coffee a teaspoon containing a lump of sugar saturated with yellow Chartreuse and set on fire,allowing it to burn until the sugar is dissolved. Mix well and serve.

CLARET, HOT.

84.

FOR ONE PERSON. Dissolve two cubes ofsugar in a hot-water glass halffull of boiling water, fill the glass with claret, add a slice oflemon, grate nutmeg over •the top and serve.