1933 Here's How by George A Lurie

HOT BEVERAGES

145

MULLED WINE Choice of Wine..2 jiggers Hot Water

to fill

Lemon

1 spoon Sugar SiTup ....2 spoons Verbena 1 leaf

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

PORT NEGUS

Port Spice

1% jiggers Sugar Syrup 1 spoon

to taste Hot Water to fill Stir all in highball glass, dust spice over and serve with spoon. PORT SANGAREE Port 2 jiggers Sugar Syrup 1 spoon Nutmeg to taste Hot Water 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 Burgtmdy with syrup and pour into tall highball glass. Dust spice over and serve in Tom and Jerry mug.

ROYAL PUNCH IVs jiggers Curacoa

Brandy Hot Tea

2 spoons white only

2 jiggers Egg

Sugar Syrup 1 spoon Lemon 1 spoon Stir well in tall highball glass. Add white of egg, beaten well, and serve with spoon.

RUM GROG

Rum

1 jigger Hot Tea

1 pony

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.