1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, 01

56

x wine-glass Jamaica rum. Stir well and serve-or fix glass with syrup and ice as in last receipt, leaving a small spoon in the glass . Set it and the bottle before the customer, allowing him to help himself.

HOT RUM. (Use whisky glass.) x teaspoonful powdered sugar.

A small lump of butter. 1 wine-glass Jamaica rum. Fill glass with hot water. Stir well and serve. Omit spices. SPICED RUM (HOT). (Use whisky glass .) 1 teaspoonful powdered sugar. x teaspoon of mixed whole allspice and cloves, and a piece of butter about the size of a small marble. 1 wine-glass Jamaica ·rum. Fill glass with hot water. Mix well and serve. ALE SANGAREE. (Use ale glass.) 1 teaspoonful powdered sugar, dissolved in water. Fill up with ale, grate nutmeg on top, and serve.

BRANDY SANGAREE. (Use small bar glass.)

}{ glass shaved ice. ~ wine-glass water. x wine-glass brandy.