1930 Swallows by Hon WM T Boothby

HOTBEVERAGES

133

BUTTERED RUM

Rum

1 jigger Butter

size o£ pea

Spice

to taste Hot Water

to fill

Sugar Syrup 1 spoon Stir rum and sugar syrup with hot water in highball glass. Stir in butter, add spice to taste and serve with spoon.

CAFE ROYAL Chartreuse(Yellow) 2 spoons Sugar

1 cube

Hot Coffee 1 cup Place sugar in large spoon and pour chartreuse over it. When sugar is dissolved, add to coffee. Stir well and serve with spoon.

EGG FLIP

Ale

2 jiggers Egg

all of one

Brown Sugar 2 spoons Nutmeg to taste Beat egg with sugar into batter. Heat ale until nearly boiling. Pour mix tures back and forth until smooth, pour into highball glass, grate nutmeg over and serve. EGG NOG Brandy 1 jigger Rum 1 spoon Sugar Syrup 2 spoons Egg all of one Hot Milk 2 jiggers Nutmeg to taste Beat egg into froth, stir in sugar and brandy. Slowly stir in hot milk to fill and add rum over top. Grate nutmeg over and serve with spoon. 1 slice Place all in saucepan and bring to boil. Pour into tall highball glass arid serve with spoon. GROG Rum 1 jigger Lemon 1 spoon Sugar Syrup 1 spoon Hot Water to fill Stir in highball glass, add hot water to fill, twist lemon peel over and serve with spoon. KEY WEST Rum 1 jigger Allspice spoon Sugar Syrup 1 spoon Butter size of pea Nutmeg to taste Hot Water to fill Stir in highball glass with hot water, twist lemon peel over, grate nutmeg over and serve with spoon. GLUH WEIN Claret 3 jiggers Sugar Syrup 2 spoons Cinnamon small piece Lemon