1933 American Bar Guide by R C Miller

196. Golden Slipper (Use a wine-glass)

0 wine-glass chartreuse (yellow ) , 1 yolk of an egg, 0 w ine-glass danz iger goldwasser. Be careful when pre– paring this beverage not to disturb the yolk of the egg.

MISCELLANEOUS DRINKS 197. Blue Blazer (Use two large sil ver-plated mugs, with handle) wine-glass of Scotch whiskey. do. boiling water.

Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appear– ance of a continued st ream 0£ liquid fire. Sweeten w ith one teaspoonfu l of pulverized white sugar, and serve in a small bar tumbler, with a piece of lemon peel. 198. Burnt Brandy and Peach ( Use small bar g lass ) This drink is very popular in the Southern states, where it is sometimes used as a cure for diarrhcea. 1 wine-glass of Cognac. 7 burnt in a saucer or 0 tablespoon of white sugar. S plate. 2 or 3 slices of dried peaches. Place the dried fruit in a glass and pour the liquid over them. 199. Black Stripe ( Use small ba r g lass) w ine-glass of Santa Cruz rum. tablespoont ul of molasses. 59