1891 Cocktail Botthby's American Bar-Tender

HOT DRINKS.

98. PORTER SANGAREE, HOT. Make the same as Ale Sangaree, Hot, substituting Dublin stout for ale. (&e Recipe No. 71.)

99. PORT WINE NEGUS, HOT. Dissolve a teaspoonful of bar sugar in a hot-water glass three-quarters full of boiling water. Fill the glass with port wine, stir, and sen·e without decorations, flavors or spices of any description.

100. PORT WINE SANGAREE, HOT. Place a spoonful of sugar in a hot-water glass and fill two-thirds full of boiling water. Stir until sugar is dissolved and add enough port wine to fill the glass, grate nutmeg over the top and serve.

101. ROYAL PUNCH, HOT. Place two tablespoonfuls of sugar and the juice of four lemons in a small punch bowl and dil!solve in one pint of boiling tea. Add half a pint of cognac, a jigger of Cura(joa and the well-beaten whites of three eggs. Serve as hot as possible in thin glas::;ware.

102. RUM SLING, HOT. Make the same as Hot Brandy Sling, with Jamaciu rum substituted for cog· nac. (&e Recipe No. tiu.)

103. RUM TODDY, HOT. Make the same as Hot Brandy Toddy, with Jamaica rum substituted for cog– nac. (&e Recipe No. 81).

104. SCOTCH, HOT. Dissolve a cube of sugar in a hot-water glass three-quarters full of boiling water, add enough Scotch whiskey to nearly fill the glass, throw in a piece of lemon peel and u clove, and grate nutmeg over the top.