1933 Here's How by George A Lurie

HOT BEVERAGES

143

CAFE ROYAL

Chartreuse (Yellow)

Sugar

1 cube

2 spoons 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 boil ing. Pour mixtures back and forth until smooth, pour into highball glass, grate nutmeg over and serve.

EGG NOG

Brandy Sugar

1 jigger Rum 2 spoons Egg 2 jiggers Nutmeg

1 spoon all of one

Hot Milk 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.

GLUH WEIN

Claret

3 jiggers Sugar Syrup ....2 spoons

Cinnamon ....small piece Lemon 1 slice Place all in saucepan and bring to boil. Pour into tall highball glass and 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 size of pea

Sugar Syrup 1 spoon Butter

Nutmeg to fill Stir in highball glass with hot water, twist lemon peel over, grate nutmeg over and serve with spoon. to taste Hot Water