1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS

57

HOT RUH. (Use whisky glass.)

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1 teaspoonful powdered sugar. A small lump of butter. 1 wine-glass Jamaica rum. Fill glass with hot water. Stir well and serve. Omit spices.

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SPICED RUM (HOT). (Use whisky glass.)

1 teaspoonful powdered sugar. 1 teaspoon of mixed whole allspice and cloves, and a piece of butter about the size of a small marble. 1 wine-glass .Tamaica rum. Fill glass with hot water. Mix well and serve.

ALB SANG.VREE. (Use ale glass.)

1 teaspoonful powdered sugar, dissolved in water. Fill up with ale, grate nutmeg on top, and serve.

BRANDY SAXG.VREE. (Use small bar glass.)

% glass shaved ice. wine-glass water. 1 wine-glass brandy. 1 teaspoonful powdered sugar. Stir well; give a dash of Port wine on top, and GIN SANGAREB. ^ teaspoonful powdered sugar in a little water. 1 wine-glass Holland gin. i/i glass shaved ice.

serve.