1933 The Home Bartender

CAFE NOIR Use recipe for French Coffee precetding page and serve in Demitasse Cups. Sweeten with Sugar to taste. No Cream. CAFE AU LAIT % cup black coffee mixed with % cup boiling milk. ·sugar to taste. BRANDY AND PEACH 1 cube sugar, pour 1 jigger of brandy over sugar, light W·ith match, when out pour liquid over dried peach, then po1,1r ;2 jigger brandy mixed with hot water over peach, serve. HOT SPICED RUM 1 jigger Jamaica rum, 1 cube sugar, ;2 barspoon all– spice, mix with hot Water, serve with crushed lemon. HOT WHISKEY LEMONADE 1 jigger whiskey, % jigger lemon ju\ce, 2 barspoon sugar, mix with hot water and serve, crushed lemon peel top. RUM AND APRICOT 1 cube sugar, pour 1 jigger rum over same, light with match, when out pour over 1 apricot, then takv ;2 jigger rum and mix with hot water pour over apricots, mix and serve. SCOTTY'S GROG 1 jigger imported Scotch Whiskey, 1 barspoon sugar ;2 jigger lemon juice, mix with hot water and crushed lemon on top. HOT ROCK AND RYE SPECIAL 1 jigger rock and rye, ;:; jigger 3 Star Hennessey, Mix and se:rve with Hot water. Rock and Rye Recipe this book. RIVER SHANNON GROG 1 jigger imported Irish Whiskey, % jigger lemon juice, 2 barspoons sugar, mix with hot water, serve with crushed lemon, sprig of mint.

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