1900 Harry Johnsons Bartenders Manual (Mixellany)

— 226 — HOT MILK PUNCH. (Use a large bar glass.)

1 tablespoonful of sugar; i wine glass of Jamaica or St. Croix rum if re- quired ; f wine glass of brandy (if desired use Jamaica rum instead of brandy); Fill the glass with boiling hot milk; Stir up well with a spoon, grate a little nutmeg over it, and serve. In mixing this drink, you must never use the shak- er; if hot milk is not handy, use a teaspoonful of con- densed milk, and fill the balance with hot water; this will answer in place of hot milk. Fill up the glass with ice; 2 or 3 dashes of gum syrup (be careful in not using too much); 2 or 3 dashes of bitters (Boker's genuine only); 1 dash of either curacoa or absinthe; 1 wine glass of Holland gin; Stir up well, strain into a fancy cocktail glass, put- ting in a cherry or medium-sized olive; squeeze a piece of lemon peel on top, and serve. Whether curagoa or absinthe is taken, depends on which the customer may desire. GIN COCKTAIL. (Use a large bar glass.)

TOM AND JERRY (cold), (Use a Tom and Jerry mug, or a bar glass.)

This drink is prepared on the same principle as hot Tom and Jerry, with the exception of using cold water ; or cold milk.