1912 The Buffet Blue Book bu John H Considine

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101. HOCK COBBLER. Prepared same as Catawba Cobbler; sub- • stitute Hock wine instead. 102. HONOLULU COCKTAIL. Use star champagne glass; 1 small piece of ice, 2 dashes Abbott's Bitters, 1 Jigger whiskey. Fill almost to top of glass with seltzer, then drop in small spoon of sugar and stir; drink while effervescing. 103. HORSE'S NECK. Use large size fizz glass. Peel a lemon in one long string and place in glass so one end hangs over edge; 2 or 3 lumps of ice. Fill up glass with imported ginger ale, and serve. 104. HOT RUM. Use hot water glass. I lump sugar, hot water enough to dissolve sugar, 1 wine glass Jamaica rum. Fill with hot water, put in fresh lemon peel, stir, and grate nutm~~ on top. 105. HOT SPICED RUM. Prepare same as hot rum; add cloves and allspice. 106. HOT WHISKEY SLING. Use hot water glass; 1 lump sugar and enough hot water to dissolve it; 1 wine glass whiskey, 1 piece lemon peel. Fill up glass with hot water; stir with spoon, grate nutmeg on top. 107. HOT SCOTCH WHISKEY. Prepare the . same as above, substituting Scotch whiskey instead.

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