1900 Harry Johnsons Bartenders Manual (Mixellany)

— 197 — HOT SPICED RUM. (Take a hot water glass.)

1 or 2 lumps of loaf sugar; 1/2 teaspoonful of mixed allspice; dissolve with a little hot water; 1 wine glass of Jamaica rum; Fill up the balance of the glass with hot water, mix well and grate a little nutmeg on top, and serve. If the customer requires a small portion of butter in the above drink you should use only that which is per- fectly fresh, as butter is very desirable in cases of sore throats and colds, and sometimes a little batter of the Tom and Jerry is required in this hot drink.

EGG MILK PUNCH. (Use a large bar glass.)

1 fresh egg; 3/4 tablespoonful of sugar; 1/4 glass of fine shaved ice; 1 wine glass of brandy (Martell); 1 pony of St. Croix rum;

Fill up the balance with good milk, shake the in- gredients well together until they become a stiff cream; strain into a large bar glass; grate a little nutmeg on top, and serve. ST. CROIX CRUSTA. (Use a large bar glass.) Take a nice clean lemon, the size as your wine glass, cut off both ends, and peel it the same as you would an apple; put the lemon peel in the glass, so that it will line the entire inside of the glass, dip the edge of the glass and lemon peel in pulverized sugar and mix as follows: 3 or 4 dashes of orchard syrup; 1 dash bitters (Boker^s genuine only);