1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

HOT PUNCHES

Pour into a small saucepan i wine glass (per person) of dry red wine (preferably Claret). Add: 3 Cloves I thick slice of Lemon I good teaspoonful of Sugar J stick of Cinnamon Heat the contents to boiling point and allow to simmer for a few minutes, then pour all the contents into a thick wine glass. Athol Brose, I I good measure of Liqueur Scotch Whisky I dessertspoonful of clear Honey I sherry glass of fresh Cream Mix well, warm slightly to make smooth. Allow to cool before drinking. This is the traditional drink with the famous Haggis. Athol Brose, H Put a heaped teaspoonful of clear honey into a tumbler con taining a double measure of Liqueur Scotch Whisky. Fill the glass with hot milk. Should be allowed to cool before drinking. This is Good.

Hot Buttered Rum Into a goblet glass place: I teaspoonful of Brown Sugar I twist of Lemon Peel I teaspoonful of Lemon Juice 4 Cloves ij measures of Rum (also a spoon) Fill the glass almost full with boiling water, stir, then slide a teaspoonful of butter on top, also a pinch of nutmeg. American, when I was last in some of the northern cities of China it was very popular in the American and English clubs, being an excellent drink in cold weather.) Beat the yolk and the white of an egg up separately, then mix the two together and pour IS Tom and Jerry (Although this drink into a large teacup. Add: I measure of Jamaica Rum I measure of Brandy I teaspoonful of Sugar I shght dash of Vanilla Essence Stir all these ingredients well together. Fill the cup with boiling water and grate a little nutmeg on the drink before serving. Gluh Wein This is an ideal drink for a cold day.

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