1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

44

HOT DRINKS.

148 ROYAL .PUNCH, .HOT. Place two tablespoonfuls of sugar and the juice of fou r lemons in a small punch-bowl and dissolve in one pint of boiling tea. Adu half a pint of cognac, :i jigger of Cura1toa and the well-beaten whites of three eggs. Ser ve as bot as possible in thin glassware.

149 RUM SLING, HOT. Make the same as Hot Brandy Sling, with J amaica rum substituted for cognac. (See Recipe No. 126.)

150 RUM TODDY, HOT. Make the same as Hot Brandy Toddy, with J·ama ica rum substituted for cognac. (See Recipe No. 127.)

151

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 a clove, and grate nutmeg over the top.

152

SPICED RUM, HOT. Dissolve a cube of sugar in a hot-water glass three-quarters full of b oiling wate r,y rld enough Jamaica rum to nearly fill the glass, put in some assor ted spices and serve. N. B.-A small piece of b utter may be aclclecl with t he permission of the customer.

153 'l'AM 0 'SH.ANTER. This drink is made the same as a Hot Whiskey Pu.uch, with Scotch whiskey aubstitutecl for Bourbon wbi~ey, (See Reoip13 No. 157. )