1902 Fancy Drinks by the Bishop and Babcock Company

THE BISHOP & BABCOCK COMPANY.

HOT BUTTERED RUM. HOT SCOTCH CUP.—Dissolve one teaspoon fine sugar in some hotwater,one wineglass Jamaica mm,one piece butter half the size of a chestnut. Fill %full of boiling water, grate nutmeg on top and serve. Hotspiced ram can be made by adding one tea spoon of allspice and whole cloves to above. HOT COFFEE PUNCH. TOM ANDJERRY CUP.—Beatoneeggin cream pitcher of cream,add drink of brandy and pourinto boiling coffee. Stir well and serve. HO-^ SCOTCH. HOT SCOTCH CUP.—One wineglass Scotch whiskey, onelump sugar,one piece lemon peel, ^ glass hot water. Grate nutmeg on top and serve. IMPERIAL PUNCH. LARGE BAR GLASS.—Two teaspoons fine sugar, one gill Claret, one wineglass soda, one shake nutmeg, one dash Maraschino, one slice cucumber. Fill with ice, mix well, serve with straws. JOHN COLLINS. LARGE BAR GLASS.—Oneteaspoon finesugar, six dashes lemon juice, one wineglass gin, six lumps ice, one bottle soda. Mix well with spoon.