Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1 tablespoonful of Molasses.
If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on top.
If to serve cold, add ½ Wineglass Water. Stir well and fill up with Shaved Ice.
Into a Whiskey glass pour:
½ jigger Blackberry Brandy.
½ pony Peach Brandy.
2 dashes Jamaica Ginger.
Grate Nutmeg on top and serve.
Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve.
When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the Strained Juice.
Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.
Fill large Bar glass ⅓ full Ice Cream.
¾ jigger Brandy.
1 pony Red Curacoa.
Mix thoroughly with a spoon.
Fill up with Plain Soda; grate Nutmeg on top and serve.
½ Wineglass Port Wine.
6 dashes Jamaica Ginger.
Fill up with Brandy; stir gently and serve with little Nutmeg on top.