1934 Harry Johnson's new and improved Bartenders' Manual

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HOT RUM, (Use a hot water glass.) 1 or 2 lumps of loaf sugar, dissolve with a little hot water; 1 wine glass of Jamaica rum; Pill the balance with hot water, stir up well with a spoon, grate a little nutmeg on top, and serve. The genuine Jamaica rum only should be used, in order to make this drink palatable. 3 or 4 dashes of lemon juice; f of a glass of water; I teaspoonful of bicarbonate of soda, with sufficient white sugar to sweeten nicely; When mixed, put in the plain soda, stir well, and drink while in a foaming state. This is an excellent morning drink to regulate the bowels. GIN AND MOLASSES. (Use a whiskey glass.) , Pour into the glass a small quantity of gin, in order to cover the bottomof it, then take 1 tablespoonful of New Orleans black molasses, and hand it with a bar spoon and the bottle of gin to the customer to help himself. Hot water must be used to clean the glass after wards, as itwill be impossible to clean it inany other way. SODA AND NECTAR. (Use a large bar glass.)

FANCY BRANDY SOUR. (Use a large bar glass.)

1 tablespoonful of sugar; 2 or 3 dashes of lemon juice; 1 squirt of syphon setters water, dissolve the sugar and lemon well with a spoon;