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

{hot drinks.

98,

i1r!i!eR SANGAREE, HOT. Make the same as Ale Sangaree, Hot,substituting Dublin,stout for ale. Hccipe No.71.)

99. PORT WINE NEGUS, HOT. Dissolve a teaspoouful of bar sugarin a hot-water glass three-quarters full of boiling water. Fill the glass with port wine,stir,and serve without decorations, flavors or spices ofany description.

100.

PORT WINE SANGAREE, HOT.

, ^ spoonful of sugar in a hot-water glass and fill two-thirds full of boiiipg water. Stiruntil sugar is dissolved and add enough port wine to fill the glass, grate nutmeg over the top and serve.

ROYAL PUNCH, HOT. tablespoonfuls of sugar and the juice of four lemons in a small

« \ bowl and dissolve in one pintof boiling tea. Add halfa pintofcognac, aJigger ot Oura^oa and the well-beaten whites of three eggs. Serve as hot as possible in thin glassware.

RUM SLING, HOT.

nac.

substituted for cog-

rum toddy, HOT.

SCOTCH, HOT.

water^'X^'enmnS

l°t-water glass ftree-quarters full of boiling

TdttrforgSfnlSSteftbelop^^