1891 Cocktail Botthby's American Bar-Tender

HOT DRINKS.

71. ALE SANGAREE, HOT. Dissolve a spoonful of bar sugar in a little hot water in a mug, fill the mug with ale, immerse a white-hot iron into the ale until the desired temperature hiLS 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. APPLE BRANDY, HOT. Fill a hot-water glass three qul!rters full of boiling water and dissolve in it a cube of sugar. Add as much apple brandy as the glass will hold, stir, spice to taste and serve. BEEF TEA. Dissolve a teaspoonful of Liston's or Leibig's extract of beef in a cup, mug or glnss of boiling water, sea.-,on t<> taste with celery salt and pE:pper, and ~:~erve. :\fuggi's Bouillon and Armer'~:~ Vigoral are also highly recommended. BLACK STRIPE, HOT. Into a hot-water glass place a teaspoonful of molasses and fill the glass two– thirds full of boiling water. Dissolve the mola.~es 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 teaspoonful of sugar in a little hot water in 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– Rired temperature has been attained, throw in a piece of twisted lemon peel for a flavor and serve. BRANDY BURNT. Place two lumps of sugar in a saucer and pour over them a jigger of brandy. Set the liquor afire and let it burn until all the sugar is diisolved, mixing and stirring the 'Thile. Serve in hot-water glass. 73. 74. 7J. 76. 77.