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

HOT TOM AND JERRY.

U se t all glass. Pu t one r aw egg, Beat it un t il it becom es st iff, O ne t ab lespoon fu l O r an ge Cu r acao, O n e-h al f j i gger Rum , O n e-h al f j i gger Br an d y. Fi l l w it h hot w at er . St i r well. Gr at e a lit t le n ut m eg on t op and ser ve. BLUE BLAZES. U se t w o l ar ge glasses. O ne w in e gl ass o f Scot ch W h i sk ey, O ne w in e gl ass o f hot wat er . M i x w it h spoon, t hen set it on fi r e and pou r t h r ee or f ou r t im es fr om one gl ass t o the o t h er w h ile blazing, add one t ablespoon fu l o f sugar , gr at e a lit t le n u t m eg over the d r in k and ser ve in a sm all glass. F I Z Z E S . BALTIMORE COUNTRY CLUB FIZZ. U se l ar ge t um bler. Pu t in ju i ce one lim e, One t easpoon fu l or an ge ju ice,

One and on e-h alf t easpoon fu ls sugar , One w in e gl ass fu l l Gor don D r y Gin , W h it e o f one egg, O n e-h al f ji gger M ar asch in o.

Fi l l t he gl ass w it h crush ed ice, add a lit t le cream , shak e w ell, st r ai n in a sm all t um bler and t op o ff w it h syphon wat er . 20