1936 The Artistry of Mixing Drinks by Frank Meier

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COLUMBIA SKIN In saucepan: a tablespoon of water, two lumps of Sugar, the juice of one-half Lemon, a teaspoon of Curasao, one glass of Rum;heat to foam, but do not boil; serve in small heated wineglass. BRANDY,GIN or either WHIS KEY SKIN as above using li quor chosen. See page 72. or HOT CLARET In small saucepan: two lumps of Sugar, one Clove, a small piece each of Cinnamon and Orange or Lemon peel,one-half pint of Claret; heat to foam, but do not boil; strain into heated tumbler and serve. HOT BENEFACTOR In heated tumbler, two lumps of Sugar dissolved in little boiling water,one glass each of Jamaica Rum and red Burgun dy: fi ll with boiling water and serve with slice of Lemon, grated Nutmeg if desired. Ingredients may be heated together in small saucepan, the boiling water added not being enough to heat the drink sufficiently. EGG NOGS See page 56. GLUHWEIN

BRANDY HOT In small saucepan:a tablespoon of water,two lumps of Sugar,a pinch of Allspice, a small piece of Orange peel and one glass of Brandy;heattofoam,butdonot boil; set aflame, allow to burn a few seconds, and strain into small heated wineglass. GIN,RUM or either WHISKEY HOT as above except use liquor chosen. BRANDY SANGAREE In heated tumbler: a teaspoon ofSugar dissolved in little boil ing water,one glass of Brandy; fill with boiling water, serve with grated Nutmeg. GIN, PORT, RUM,SHERRY or either WHISKEY SANGAREE as Brandy Sangaree, using li quor chosen. See page 86. brandy sling In heated tumbler: two lumps of Sugar dissolved in little boiling water,a dash of Angos tura Bitters, the juice of one- half Lemon,one glass of Bran dy; add boiling water to suit taste and serve. gin,rum or either WHISKEY SLING as Brandy Sling using liquor chosen. See page 89.

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