Fill large Bar glass ½ full Shaved Ice.
1 Egg
1 teaspoonful Bar Sugar.
¾ jigger Brandy.
½ jigger Jamaica Rum.
Fill up with Milk; shake thoroughly; strain into tall, thin glass and serve with little Nutmeg grated on top.
Tag: rum
Bishop
1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.
Country Club Punch
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.
Black Stripe
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.
Curacoa Punch
Fill large Bar glass ¾ full Shaved Ice.
2 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
1 pony Red Curacoa.
1 jigger Brandy.
½ pony Jamaica Rum.
Stir; decorate with Fruit and Serve with Straws.