1934 Harry Johnson's new and improved Bartenders' Manual

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HOT MILK PUNCH. (Use a large bar glass.)

1 tablespoonful of sugar; J wine glass of Jamaica or St. Croix rum if re quired ; f wine glass of brandy (if desired use Jamaica rum instead of brandy); Fill the glass with boiling hot milk; Stir up well with a spoon, grate a little nutmeg over it, and serve. In mixing this drink, you must never use the shak er; if hot milk is not handy, use a teaspoonful of con densed milk, and fill the balance with hot water; this will answer in place of hot milk. Fill up the glass with ice; 2 or 3 dashes of gum syrup (be careful, in not using too much); 2 or 3 dashes of bitters (Boker's genuine only); 1 dash of either curagoa or absinthe; 1 wine glass of Holland gin; Stir up well, strain into a fancy cocktail glass, put ting in a cherry or medium-sized olive; squeeze a piece of lemon peel on top, and serve. Whether cuiagoa or absinthe is taken, depends on which the customer may desire. GIN COCKTAIL. (Use a large bar glass.)

TOM AND JERRY (cold). (Use a Tom and Jerry mug, or a bar glass.)

This drink is prepared on the same principle as hot Tom and Jerry, with the exception of using cold water, or cold milk.