1912 Hoffman House Bartender's Guide by Charley Mahoney

Tom and Jerry.

Use punch-bowl for the mixture.

Twelve fresh eggs. Half small bar glass Jamaica rum. One and a half tablespoonfuls ground cinnamon,

Half teaspoonful ground cloves. Half teaspoonful ground allspice. Sufficient fine white sugar.

Beat the whites of the eggs to a stiff froth, and the yolks until they are as thin as water, then mix together and add the spice and rum; stir up thor oughly, and thicken witn sugar until the mixture attains the consistence of a light batter. ... " To SERVE ToM AND JERRY. Use mug. Two tablespoonfuls of the batter. One wine-glass brandy. One pony glass Jamaica rum. Fill with hot water or hot milk; stir well; pour from one mug to another several times, grate nut meg on top and serve. Use whiskey glass. Use only the best rock candy and the best rye whiskey. Put one-half tablespoonful rock candy syrup into the glass and allow customer to serve himself with whiskey; a few drops of lemon juice may be added. a : Rock and Rye.

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