1934 Harry Johnson's new and improved Bartenders' Manual

250

i wineglaesful of Jamaica rum; Fill up a goblet with boiling hot milk, grate a little nutmeg on top, and serve. It is to be understood that this drink must be stirred and not shaken up.

HOT BRANDT PUNCH. (Use a hot water glass.)

1 or 2 lumps of loaf sugar; 2 or 3 drops of lemon juice; Dissolve with a little hot water, before putting in brandy; 1 wine glass of brandy (Martell); Fill up balance with hot water, put a slice of lemon into it, stir up well with a spoon, grate a little nutmeg on top, and serve. HOT SCOTCH WHISKEY PUNCH. (Use a hot water glass.) 1 -or 2 lumps of loaf sugar.;

Dissolve well with a little hot water; 1 wineglassful of Scotch whiskey;

Fill up a glass with hot water, stir up well with a spoon, put a slice of lemon into it, grate a little nut meg on top, and serve.

BRANDY SMASH. (Use a large bar glass.)

I tablespoonful of powdered sugar; 1 squirt of syphon setters or vichy; 3 or 4 sprigs of fresh mint, dissolve well with spoon until the essence of the mint is extracted; 1 wineglassful of brandy (Martell); Fill up the glass with finely shaved ice,"stir up well with a spoon, strain into a sour or fancy wine glass. Put a slice of pineapple, oranges, lemon, and a few strawberries into a glass, and serve.