1930 Swallows by Hon WM T Boothby

HOTBEVERAGES

135

MULLED WINE Choice o£ Wine...2 jiggers Hot Water

to fill

Lemon

1 spoon Sugar Syrup 2 spoons

Verbena 1 leaf Heat wine to boiling point, add other ingredients, pour into tall highball glass and serve with spoon. (N. B.—The whites of two eggs beaten into a froth may be added to this recipe.)

PORT NEGUS

Port

154 jiggers Sugar Syrup to taste Hot Water

1 spoon

Spice to fill Stir all in highball glass, dust spice over and serve with spoon.

PORT SANGAREE

Port

2 jiggers Sugar Syrup to taste Hot Water

1 spoon

Nutmeg to fill Stir well in tall highball glass, grate nutmeg over and serve with spoon.

ROAD HOUSE PUNCH

Burgundy

4 jiggers Spice

to taste

Sugar Syrup 1 spoon Heat Burgundy with syrup and pour into tall highball glass. Dust spice over and serve in Tom and Jerry mug.

ROYAL PUNCH

Brandy

1% jiggers Curacoa

2 spoons white only

Hot Tea

2 jiggers Egg

Sugar Syrup 1 spoon Stir well in tall highball glass. Add white of egg, beaten weU, and serve with spoon. RUM GROG Rum 1 jigger Hot Tea K jigg" Hot Water to fill Sugar Syrup 1 spoon Nutmeg to taste Stir well in punch cup, adding hot water to fill. Add slice of lemon, grate nutmeg over and serve with spoon. 1 spoon Lemon

SLINGS Choice o! Liquor l^A jiggers Lemon

1 spoon

Sugar Syrup

1 spoon Hot Water

to fill

Nutmeg to taste Stir well in highball glass, adding hot water to fill. Grate nutmeg over and serve with spoon.