1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Swizzle

1 wineglass rum 1 tablespoon "New Orleans" molasses 1 pony water 2-3 dashes Peychaud bitters Mix in a barglass, swizzle with a swizzle-stick, add ice, swizzle again. Strain into a serving glass. This is the summer swizzle; in the wintertime piping hot water is added to the rum and molasses. Rotate with the swizzle-stick, and grate a little nutmeg on top. Serve the hot drink in the mixing glass. Sangaree Mix the sugar with the port wine before filling the mixing glass nearly full of fine ice. Stir vigorously, or put the mixture in a shaker. Strain into a thin glass and grate a litde nutmeg on top. While the original recipe for Sangaree calls for port wine, it is sometimes made with brandy, sherry, gin, or even ale. The drink is a tropical one and because of its color derives its name from the French sang, meaning "blood." We are also told the name "sangaree" fits any drink, so long as it's red, and made of wine and sweetened water, then spiced and iced. The drink is an old-fashioned one and was very popular as a guest re freshment in old Creole davs. Yi teaspoon sugar 1 jigger port wine nutmeg

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