1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

39

HOT DRINK;S.

ALE HOT, OR MULLED ALE. 116 Place an iron which has been heated to a white heat in a pewter mug of ale. Immerse slowly, being careful not to allow the ale to run over the sides of the mug. When hot enough serve. 117 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 tem– perature has been attained, grate nutmeg over the top and serve. ALE SANGAREE, HOT. ALHAMBRA ROYAL. 118 Pour a pony of cognac into a cup of chocolate and add a little lemon juice to it. 119 Fill a hot-water glass three-quarters full of boiling water and dissolve in it a cube of sugar. Add as much apple brandy as the glass will hold, stir, ~pice to taste and serve. APPLE BRANDY, HOT. BEEF TEA. 120 Dissolve a teaspoonful of Liebig's extract of beef in a cup, mug or glass of boiling water, season to taste with celery salt and pepper and serve. 121 Into a hot-water glass place a teaspoonful of molasses and fill the glass two-thirds full of boiling water. Dissolve the molasses and fill the glass with St. Croix rum and serve after stirring. A little spice of any description can be served with this drink. 122 Use two pewter 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 desired temperatme has been attained, throw in a piece of twisted lemon peel for a flavor and serve. BLACK STRIPE, HOT. BLUE BLAZER.