1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

H O T DR I NK S . HOT SCOTCH.

U se sm all ear t hen mug'. One lump sugar , One piece o f lemon peel, T h r ee or fou r cloves, One j i gger Scot ch W h isk ey. Fi l l w it h boilin g w at er . St i r w it h spoon and ser ve in sm all st em glass. HOT IRISH. Th e sam e as H ot Scot ch , subst i t u t in g I r i sh W h i sk ey inst ead o f Scot ch . HOT RYE WHISKEY. M ak e sam e w ay, u sin g Rye W h i sk ey in st ead o f Scot ch . HOT RUM PUNCH. U se sm all glass. Ju i ce on e-h alf lemon, One and on e-h alf t easpoon fu ls sugar , One and on e-h alf ji gger s Jam ai ca Rum . Fi l l w it h hot w at er . St i r and ser ve. HOT BRANDY PUNCH. Th e sam e as a Rum Pun ch , u si n g Br an d y in ­ st ead o f Rum .

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