Punch, Toddy, Grog & Co. – Teil 13: Hot Spiced Rum

Neben dem Hot Buttered Rum, den wir im vorherigen Beitrag dieser Serie analysiert hatten, gibt es Rezepte, die als Hot Spiced Rum bezeichnet werden. Wir betrachten hier, ob sich beide voneinander unterscheiden.

Credits: Titelbild von Dennis Wilkinson, https://www.flickr.com/photos/djwtwo/8245393647

Bereits Jerry Thomas kennt im Jahr 1862 den Hot Spiced Rum. Wir haben uns den Hot Buttered Rum bereits genauer angesehen, und so muß auch ein Augenmerk auf den Hot Spiced Rum gelenkt werden. Wie unterscheiden sich beide?

Wie immer ist zur Beantwortung dieser Frage eine Analyse der historischen Rezepte vonnöten. Im Rahmen dieser Serie betrachten wir als Basisspirituose immer Rum und Whiskey. Wir hatten festgestellt, daß es einen Hot Buttered Whiskey nicht gab. Ebenso verhält es sich prinzipiell beim Hot Spiced Rum. Zwar haben wir zwischen 1900 und 1919 insgesamt neun Rezepte für einen Hot Spiced Whiskey gefunden, wovon acht einem Klassischen Gewürzten Punch mit Butter entsprechen und eines einem Klassischen Gewürzten Toddy mit Butter. Doch wie das folgende Diagramm zeigt, handelt es sich bei diesen Funden um eine vernachlässigbare Anzahl. Deshalb kann man durchaus sagen, daß es praktisch immer nur einen Hot Spiced Rum gab.

Was jedoch ist ein Hot Spiced Rum? Erinnern wir uns: Wir hatten festgestellt, daß man unter einem Hot Buttered Rum einen heißen Toddy verstehen muß, der mit Butter verfeinert wird. Wie man bei der Analyse des Hot Spiced Rums sieht, war dieser zunächst nichts anderes als ein Hot Buttered Rum. Vereinzelt verstand man darunter auch einfach nur einen heißen Rum-Toddy, etwas öfter einen heißen Rum-Punch oder gar etwas ganz anderes.

Wir müssen stets bedenken, daß ein Hot Spiced Rum nicht oft publiziert wurde; beispielsweise entsprechen im obigen Diagramm die 100 Prozent zwischen 1960 und 1999 lediglich zwei Rezepten!
Doch ungeachtet dessen können wir eindeutig feststellen, daß es sich beim Hot Spiced Rum (und entsprechend auch beim Hot Spiced Whiskey) um keine eigenständige Kategorie handelt. Sie entsprechen zumeist einem Toddy, seltener einem Punch oder irgendetwas anderem.

Viel mehr gibt es nicht zu sagen. Im nächsten Beitrag widmen wir uns dann denjenigen Rezepten, die als Hot Rum und Hot Whiskey bezeichnet werden.

Historische Rezepte

1862 Jerry Thomas: How to Mix Drinks. Seite 80. Hot Spiced Rum.

(Use small bar glass.)
1 teaspoonful of sugar.
1 wine-glass of Jamaica rum.
1 teaspoonful of mixed spices, (allspice and cloves.)
1 piece of butter as large as half of a chestnut.
Fill tumbler with hot water.

1862 Jerry Thomas: The Bartenders‘ Guide. Seite 80. Hot Spiced Rum.

1864 Jerry Thomas: The Bartenders‘ Guide. Seite 80. Hot Spiced Rum.

1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 33. Hot Spiced Rum.

One tablespoonful of sugar; one and a half wineglasses of
Jamaica rum; one teaspoonful of allspice and cloves; one
piece of butter. Fill tumbler three quarters full of hot water.

1871 Anonymus: Barkeepers‘ Ready Reference. Seite 83. Hot Rum Spiced.

(Small glass.)
1 spoonful of sugar.
1 wine glass of Jamaica rum.
1 teaspoonful of mixed spices.
1/2 spoonful of butter.
Fill up with hot water, and grate
nutmeg on top.

1871 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 43. Hot Spiced Rum.

USE a tumbler. 1 teaspoonful of powdered
sugar or candy, 1 wineglass of rum, 1
teaspoonful of mixed spices, 1 piece of
butter the size of half a chestnut; fill up with
boiling water.

1872 E. Ricket & C. Thomas: The Gentleman’s Table Guide. Seite 43. Hot Spiced Rum.

USE a tumbler. 1 teaspoonful of powdered
sugar or candy, 1 wineglass of rum, 1
teaspoonful of mixed spices, 1 piece of
butter the size of half a chestnut; fill up with
boiling water.

1875 Anonymus: The American Bar-Tender. Seite 14. Hot Spiced Rum.

2 lumps of sugar, 1 glass of Jamaica rum, 1-2 tea spoonful
of mixed spices, 1 piece of butter. Fill the tumbler with hot
water.

1876 Jerry Thomas: How to Mix Drinks. Seite 80. Hot Spiced Rum.

1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 80. Hot Spiced Rum.

1878 Leo Engel: American & Other Drinks. Seite 61. Hot Spiced Rum.

Use small tumbler.
One tea-spoonful of sugar; one wine glass of Jamaica rum; one
tea-spoonful of mixed spices; a piece of butter as large as a
chestnut. Fill the tumbler with hot water.

1881 Leo Engel: American & Other Drinks. Seite 61. Hot Spiced Rum.

Use small tumbler.
One tea-spoonful of sugar; one wine glass of Jamaica rum; one
tea-spoonful of mixed spices; a piece of butter as large as a
chestnut. Fill the tumbler with hot water.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 34. Hot Spiced Rum.

(Take a hot water glass.)
1 or 2 lumps of loaf sugar;
One-half tea-spoonful of mixed allspice, dissolve with
a little hot water;
1 wine glass of Jamaica rum;
fill up the balance of the glass with hot water, mix
well and grate a little nutmeg on the top, and serve.
If the customer requires a small portion of butter in
the above drink, you are requested to use only that
which is perfectly fresh, as butter is very desirable in
cases of sore throats and colds.

1883 Patsy McDonough: McDonough’s Bar-Keepers‘ Guide. Seite 31. Hot Spiced Rum.

One lump of cut loaf sugar, one wine-glass of boiling water, one
pony-wine-glass of Jamaica Rum, one small piece of butter, spice well
with allspice, cloves and nutmeg; use hot whiskey glass.

1884 Albert Barnes: The Complete Bartender. Seite 23. Hot Spiced Rum.

Hot Spiced Rum is composed of the same ingredients as
Hot Rum, with the addition of 1 teaspoonful of Allspice and
Cloves mixed.

Seite 22. Hot Rum.

Use small bar glass. 1 teaspoonful of sugar, 1 wine glass
of Jamaica Rum, small piece of butter, fill the tumbler with
hot water, stir with spoon and serve.

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 30. Hot Spiced Rum.

1 teaspoonful of sugar; 1 wine
glass of Jamaica rum; 1 teaspoonful of allspice and cloves,
mixed; 1 piece of butter as large as half of a chestnut. Fill
tumbler with hot water. (Use small bar glass.)

1884 O. H. Byron: The Modern Bartenders‘ Guide. Seite 57. Hot Spiced Rum.

(Hot water glass.)
1 tea-spoon sugar.
1 tea-spoon of mixed whole allspice and cloves, and a
piece of butter about the size of a small marble.
1 wine-glass Jamaica Rum.
Fill glass with hot water. Mix well and serve.

1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 50. Hot Spiced Rum.

(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of Jamaica rum.
1 tea-spoonful of spices, (allspice and cloves
not ground).
1 piece of sweet butter, as large as half a chest-
nut.
Dissolve the sugar in a little boiling water, add the
rum, spices and butter, and fill the glass two-thirds
full of boiling water.

1888 Harry Johnson: New and Improved Illustrated Bartender’s Manual. Seite 66. Hot Spiced Rum.

(Take a hot water glass.)
1 or 2 lumps of loaf sugar;
1/2 tea-spoonful of mixed allspice; dissolve with a
little hot water;
1 wine glass of Jamaica rum;
Fill up the balance of the glass with hot water, mix
well and grate a little nutmeg on top, and serve.
If the customer requires a small portion of butter
in the above drink, you should use only that which
is perfectly fresh, as butter is very desirable in cases
of sore throats and colds, and sometimes a little
batter of the Tom and Jerry is required in this hot
drink.

1888 Harry Johnson: Neues und Verbessertes Illustriertes Handbuch für Bartender. Seite 172. Hot Spiced Rum.

(Gebrauche ein Heisswasser-Glas.)
1 oder 2 Stück Würfelzucker;
1/2 Theeloffel gemischte Gewürze;
vermische dieses gut mit etwas heissem Wasser;
1 Weinglas Jamaica Rum;
fülle das Glas mit heissem Wasser;
mische es gut mit einem Barlöffel, streue ein wenig
Muscatnuss darüber und servire. Sollte der Gast
ein klein wenig Butter zu diesem Getränk verlangen
dann ist besonders zu beachten, dass nur die beste
Qualitat und vollständig frische Butter verwendet
wird. Dieses Getränk ist Halzleidenden besonders
zu empfehlen.

1888 Harry Lamore: The Bartender (The Police Gazette Bartender’s Guide). Seite 26. Hot Spiced Rum.

Use medium bar glass, hot.
Take one teaspoonful or powdered white sugar.
One wine-glass of Jamaica rum.
One teaspoonful of spices (allspice and cloves not
ground).
One piece of sweet butter as large as half a chest-
nut.
Dissolve the sugar in a little boiling water, add the
rum, spices and butter, and fill the glass two-thirds full of
bolling water.

1888 Harry Lamore: The Bartender (The Police Gazette Bartender’s Guide). Seite 48. Hot Spiced Rum.

Hot water glass.
One teaspoon sugar.
One teaspoon of mixed whole allspice and cloves,
and a piece of butter about the size of a
small marble.
One wine-glass Jamaica rum.
Fill glass wIth hot water. Mix well and serve.

1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 41. Hot Spiced Rum.

(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of Jamaica rum.
1 tea-spoonful of spices (allspice and cloves
not ground).
1 piece of fresh butter, as large as half a chest-
nut.
Dissolve the sugar in a little boiling water, and the
rum, spices and butter and fill the glass two-thirds
full of boiling water.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 57. Hot Spiced Rhum ou rhum chaud épicé.

1 petite cuillerée de sucre en poudre.
1 verre à madère de rhum de Jamaïque.
1 cuilJerée à thé d’épices mêlées.
1 morceau de beurre gros comme demi-
Remplir la timbale avec de l’eau chaude;
agiter et servir.

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 37. Hot Spiced Rum.

(Take a hot water glass.)
1 or 2 lumps of loaf sugar.
1/2 tea-spoonful of mixed allspice; dissolve with a little
hot water.
1 wine glass of Jamaica Rum.
Fill up the balance of the glass with hot water, mix well and
grate a little nutmeg on top, and serve.

1892 William Schmidt: The Flowing Bowl. Seite 135. Hot Spiced Rum.

A hot, thin glass half filled with boiling water,
1 or 2 lumps of sugar; dissolve this well;
a drink of Jamaica rum,
a dash of claret,
a small piece of butter,
a roasted cracker,
2 or 3 cloves, and serve.

1895 Bartenders‘ Association of New York City: Official Hand-Book and Guide. Seite 29. Hot Spiced Rum.

(Use small bar glass.)
1 teaspoonful of sugar. Hot water to
dissolve.
1 wine glass of Jamaica rum.
1 teaspoonful mixed cloves and allspice,
1 lump of butter half as big as a cherry.
Fill with hot water and mix.

1895 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Spiced Rum.

(Use medium barglass, hot.)
Take 1 small teaspoonful of powdered white
sugar.
1 wineglass of Jamaica rum.
1 teaspoonful of spices (allspice and cloves,
not ground).
1 piece of sweet butter as large as half a
chestnut.
Dissolve the sugar in a little boiling water, add
the rum, spices, and butter, and fill the glass two
thirds full of boiling water.

1895 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Spiced.

A hot-drink glass half full of boiling water, one
lump of sugar, one jigger Jamaica rum, a few
cloves and a little allspice; mix, add a small piece
of lemon-peel and a little grated nutmeg on top.

1895 R. C. Miller: The American Bar-Tender. Seite 70. Hot Spiced Rum.

(Use small bar glass.)
2 teaspoonfuls of sugar.
1 wine-glass of Jamaica rum.
1 teaspoonful of mixed spices, (allspice and cloves.)
1 piece of butter as large as half of a chestnut.
Fill tumbler with hot water.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 105. Spiced Rum.

(See also page 110.)
In a small tumbler put a teaspoonful of icing
sugar, one wineglass of Jamaica rum, a small
piece of fresh butter, and a little mixed spice;
nearly fill a tumbler with hot water, and mix well
together.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 110. Spiced Rum.

(See also page 105.)
Put into a small tumbler a liqueur-glass each
rum punch and spiced ale syrup; fill the
tumbler with hot water; add a dust of nutmeg.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 137. Hot Spiced Rum.

Put into a small tumbler one or two lumps of
loaf sugar, half a teaspoonful of mixed allspice,
one wineglass of Jamaica rum, and a small
piece of fresh butter. Then fill up the tumbler
with hot water, and grate a little nutmeg on
top.
This will be found exceedingly beneficial in
the case of sore throats and colds.

1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 33. Hot Spiced Rum.

1899 Chris F. Lawlor: The Mixicologist. Seite 32. Hot Spiced Rum.

Take 1 small teaspoonful of powdered white
sugar.
1 wineglass of Jamaica rum.
1 teaspoonful of spices (allspice and cloves,
not ground). .
1 piece of sweet butter as large as half a
chestnut.
Dissolve the sugar in a little boiling water, add
the rum, spices, and butter, and fill the glass two
thirds full of boiling water.

1900 Frank Newman: American-Bar. Seite 113. Hot Spiced Rum.

Verre n^o 9.
Chauffer le verre n^o 9:
1/5 de cuillerée a café d’épice,
1 cuillerée à café et demi de sucre en poudre,
1 cuillerée à bouche d’eau chaude pour mé-
langer l’épice et le sucre,
1 verre à liqueur et demi de rhum.
Remplir le verre d’eau chaude, gros comme une noisette
de beurre, bien remuer, servir.

1900 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Spiced.

A hot-drink glass half full of boiling water, one
lump of sugar, one jigger Jamaica rum, a few
cloves and a little allspice; mix, add a small piece
of lemon-peel and a little grated nutmeg on top.

1900 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 197. Hot Spiced Rum.

(Take a hot water glass.)
1 or 2 lumps of loaf sugar;
1/2 teaspoonful of mixed allspice; dissolve with a little
hot water;
1 wine glass of Jamaica rum;
Fill up the balance of the glass with hot water, mix
well and grate a little nutmeg on top, and serve.
If the customer requires a small portion of butter in
the above drink you should use only that which is per-
fectly fresh, as butter is very desirable in cases of sore
throats and colds, and sometimes a little batter of the
Tom and Jerry is required in this hot drink.

1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 32. Hot Spiced Rum.

Take a hot water glass and rinse it in hot water,
then put in
2 pieces of cut loaf sugar.
1 piece lemon peel.
1/2 teaspoonful of ground nutmeg and cinnamon.
1/4 teaspoonful of butter.
2 wine glasses of boiling water.
Stir well and add one wine glass Jamaica rum;
serve with a spoon and small glass fine ice.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #105. Spiced Rum, Hot.

Dissolve a cube of sugar in a hot-water glass three-quarters full of boiling
water, add enough Jamaica rum to nearly fill the glass, put in some assorted
spices and serve.
N. B. — A small piece of butter may be added to this drink with the
customer’s permission.

1901 Anonymus: The Cocktail Book. Seite 39. Hot Spiced Rum.

Use Hot Water Glass.
ONE or two lumps loaf sugar. Fill
glass two-thirds full boiling water, and
dissolve sugar; one wine glass Jamaica
rum; six or eight cloves. Serve with
spoon. Good for sore throat.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 57. Spiced Rum (Hot).

(Use whisky glass.)
1 teaspoonful powdered sugar.
1 teaspoon of mixed whole allspice and cloves, and
a piece of butter about the size of a small marble.
1 wine-glass Jamaica rum.
Fill glass with hot water. Mix well and serve.

1902 Anonymus: Fancy Drinks. Seite 40. Hot Buttered Rum.

HOT SCOTCH CUP. — Dissolve one teaspoon
fine sugar in some hot water, one wineglass Jamaica
rum, one piece butter half the size of a chestnut.
Fill 2/3 full of boiling water, grate nutmeg on top
and serve.
Hot spiced rum can be made by adding one tea-
spoon of allspice and whole cloves to above.

1902 Anonymus: Fancy Drinks. Seite 40. Hot Scotch.

HOT SCOTCH CUP.—Dissolve one teaspoon
fine sugar in some hot water, one wineglass Jamaica
rum, one piece butter half the size of a chestnut.
Fill 2/3 full of boiling water, grate nutmeg on top
and serve.
Hot spiced rum can be made by adding one tea-
spoon of allspice and whole cloves to above.

1902 Anonymus: Fox’s Bartender’s Guide. Seite 54. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nutmeg
on top and serve. Butter may be added.

1902 Anonymus: Red Top Rye Guide. Seite 52. Hot Spiced Rum.

(Use a medium bar glass, heated.)
Take One teaspoonful powdered white
sugar.
One wine-glassful of Jamaica
Rum.
One teaspoonful of spices (un-
ground allspice and cloves).
One piece of fresh butter as large
as half a walnut.
Dissolve the sugar in a little boiling
water, then add the rum, spices and but-
ter. Fill the glass two-thirds full of boil-
ing water and serve.

1902 Anonymus: The Cocktail Book. Seite 36. Hot Spiced Rum.

Use Hot-Water Glass.
ONE or two lumps loaf sugar. Fill
glass two-thirds full boiling water, and
dissolve sugar; one wine-glass Jamaica
rum; six or eight cloves. Serve with
spoon. Good for sore throat.

1903 Anonymus: Manuel du cocktail. Seite 38. Hot Spiced Rhum.

Se servir d’un verre à eau chaude.
UN ou deux morceaux de sucre en pain.
Remplir d’eau chaude le verre aux
deux tiers et faire fondre le sucre; un
verre à vin de rhum de la Jamaïque, six
ou huit clous de girofle, et servir avec une
cuiller. Cette recette est bonne pour le
mal de gorge.

1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 75. Hot Spiced Rum.

Use hot whiskey glass.
1 lump of loaf sugar.
Half fill the glass with hot water.
Dissolve the sugar.
1/2 teaspoonful of allspice.
Fill up the glass with rum.
Grate a little nutmeg on top, and serve.
The most aromatic decoction known to
the art of mixology, and as pleasing to the
taste as it is stimulating to the system.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 56. Spiced Rum (Hot).

1904 Frank Newman: American-Bar. Seite 52. Hot Spiced Rum.

Verre n^o 9
Chauffer le verre n^o 9:
1/5 de cuillerée à café d’épice,
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau pour fondre le su-
cre,
1 verre à liqueur et demi de rhum.
Remplir le verre d’eau chaude, gros comme une noi-
sette de beurre, bien remuer, servir.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 22. Hot Spiced Whisky.

Use small mixing glass.
Dissolve one lump of sugar, small a mount of
allspice and cloves, crush well, strain into a large
wine glass.
One jigger of whisky.
Fill glass with hot water and a small portion of
butter, grated nutmeg on top and a twisted lemon
peel.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 23. Hot Spiced Scotch.

Same as hot spiced whisky, except use Scotch
whisky in place of rye.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 23. Hot Spiced Irish.

Same as hot spiced whisky, except use Irish
whisky in place of rye.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 23. Hot Spiced Rum.

Same as hot spiced whisky, except use rum in
place of whisky.

1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 63. Hot Spiced Rum.

Prepare the same as Hot Rum, adding
cloves and allspice.

Seite 63. Hot Rum.

Use hot water glass.
Sugar, 1 lump dissolved in little hot
water.
Jamaica rum, 1 wineglass.
Hot water; fill up glass.
Twist a piece of lemon peel and
drop it in and serve with little nut-
meg on top.

1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 57. Hot Spiced Rum.

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 201. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nut-
meg on top and serve. Butter may be added.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Spiced Rum.

Prepare same as hot rum; add cloves and
allspice, and dash with Dr. Siegert’s Genuine
Angostura Bitters.

Seite 29. Hot Rum.

Use hot water glass.
1 lump of sugar.
Hot water enough to dissolve sugar.
1 wine glass Jamaica rum.
Fill with hot water; put in fresh lemon
peel; stir, and grate nutmeg on top.

1906 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Spiced.

A hot-drink glass half full of boiling water, one
lump of sugar, one jigger Jamaica rum, a few
cloves and a little allspice; mix, add a small piece
of lemon-peel and a little grated nutmeg on top.

1906 George Spaulding: How to Mix Drinks. Seite 49. Hot Spiced Rum.

Make same as hot rum, adding one-
half teaspoon of allspice and cloves
mixed.

Seite 49. Hot Rum.

Rinse medium glass in hot water.
Loaf sugar, two lumps, dissolve them in
hot water.
Jamaica rum, one wine glass.
Butter, one piece, size of half a chest-
nut.
Fill glass with boiling water stir well,
grate a little nutmeg on top.

1907 Charles Smith: Smacks and Smiles. Seite 64. Hot Spiced Rum.

Use a hot water glass.
1 tea-spoon sugar.
1 tea-spoon of mixed allspice and
cloves, and a piece of butter about
the size of a small marble.
1 wine-glass Jamaica Rum.
Fill glass with hot water. Mix
well and serve.

1907 Frank Newman: American-Bar. Seite 52. Hot Spiced Rum.

Verre n^o 9
Chauffer le verre n^o 9:
1/5 de cuillerée à café d’épice,
2 cuillerées à café de sucre en poudre,
1 cuillerée à bouche d’eau pour fondre le
sucre,
1 verre à liqueur et demi de rhum.
Remplir le verre d’eau chaude, gros comme une noisette
de beurre, bien remuer, servir.

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 201. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nut-
meg on top and serve. Butter may be added.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Hot Spiced Rum.

1 lump of sugar
1/2 teaspoonful mixed allspice
Dissolve with a little hot water
100% Jamaica rum
Fill glass with hot water.
Stir, grate a little nutmeg
and serve.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Spiced Rum, Hot.

Dissolve a cube of sugar in a hot-water glass three-quarters full of boiling
water, add enough Jamaica rum to nearly fill the glass, put in some assorted
spices and serve.
N. B. – A small piece of butter may be added with the permission of the
customer.

1909 George J. Kappeler: Modern American Drinks. Seite 71. Hot Jamaica Rum Spiced.

A hot-drink glass half full of boiling water, one
lump of sugar, one jigger Jamaica rum, a few
cloves and a little allspice; mix, add a small piece
of lemon-peel and a little grated nutmeg on top.

1909 Jacob A. Didier: The Reminder. Seite 87. Hot Spiced Rum.

Use hot whiskey glass.
1 lump of sugar.
1/2 glass of boiling water, dis-
solve sugar.
A small piece of butter.
A few cloves or allspice;
Fill up the glass with Jamaica
rum, stir and serve.

1909 John Applegreen: Applegreen’s Bar Book. Seite 28. Hot Spiced Whisky.

Use small mixing glass.
Dissolve one lump of sugar, small amount of
allspice and cloves, crush well, strain into a
large wine glass.
One jigger of whisky.
Fill glass with hot water and a small portion
of butter, grated nutmeg on top and a twisted
lemon peel

1909 John Applegreen: Applegreen’s Bar Book. Seite 28. Hot Spiced Scotch.

Same as hot spiced whisky, except use Scotch
whisky in place of rye.

1909 John Applegreen: Applegreen’s Bar Book. Seite 29. Hot Spiced Irish.

Same as hot spiced whisky, except use Irish
whisky in place of rye.

1909 John Applegreen: Applegreen’s Bar Book. Seite 29. Hot Spiced Rum.

Same as hot spiced whisky, except use rum in
place of whisky.

1910 Anonymus: 101 Drinks and How to Mix Them. Hot Spiced Rum.

Here’s the drink that’s brought many a good
ship around the Horn, back in the old days of
canvas. But you don’t have to be a sailor to
like Hot Spiced Rum.
Use tumbler                              One teaspoonful mixed
Two ounces Jamaica Rum       spices
One teaspoonful pow-            One small lump of butter
dered sugar              Fill tumbler with very
.                                                  hot water

1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 201. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nut-
meg on top and serve. Butter may be added.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Hot Spiced Rum.

1 lump sugar
1/2 teaspoonful mixed allspice
Dissolve with a little hot water
100% Jamaica rum
Fill glass with hot water.
Stir, grate a little nutmeg and serve.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 29. Hot Spiced Rum.

Prepare same as hot rum; add cloves and
allspice, and dash with Dr. Siegert’s Genuine
Angostura Bitters.

Seite 29. Hot Rum.

Use hot water glass.
1 lump of sugar.
Hot water enough to dissolve sugar.
1 wine glass Jamaica rum.
Fill with hot water; put in fresh lemon
peel; stir, and grate nutmeg on top.

1912 Anonymus: Wehman Bros.‘ Bartenders‘ Guide. Seite 60. Hot Spiced Rum.

(Use a hot-water glass.)
Same as Hot Rum, adding one-half teaspoonful of allspice
and cloves mixed.

Seite 60. Hot Rum.

(Use a hot-water glass.)
One or two lumps of loaf sugar, dissolved in a little
hot water;
One wine-glass of Jamaica rum
A small piece of butter.
Fill the balance with hot water, stir up well with a spoon.
grate a little nutmeg on top and serve.

1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 201. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate nut-
meg on top and serve. Butter may be added.

1912 John H. Considine: The Buffet Blue Book. #105. Hot Spiced Rum.

Prepare same as hot rum; add cloves and
allspice.

#104. Hot Rum.

Use hot water glass. 1 lump sugar, hot
water enough to dissolve sugar, 1 wine glass
Jamaica rum. Fill with hot water, put in
fresh lemon peel, stir, and grate nutmeg
on top.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Spiced Rum, Hot.

1913 Bartender’s Association of America: Bartender’s Manual. Seite 31. Hot Spiced Rum.

Rum.—(A hot water glass.) 1 tea-
spoon of sugar; 1 teaspoon of mixed whole allspice
and cloves, and a piece of butter about the size of a
small marble; 1 wineglass of Jamaica rum. Fill
glass with hot water; mix well.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 103. Hot-Spiced-Rum.

In ein erwärmtes Punschglas gebe: 1
Messerspitze Gewürz, 2 Teelöffel Staubzucker, 2 Likör-
gläser Rum, fülle auf mit heißem Wasser, gebe noch
ein Stück Butter in der Größe einer Haselnuß hinein,
und rühre gut um.

1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 31. Hot Spiced Rum.

1 teaspoonful bar sugar in hot whiskey glass.
1 small lump butter.
1 teaspoonful whole allspice and cloves mixed.
1 jigger Jamaica rum.
Fill up with hot water; stir and serve.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 79. Hot Spiced Rum.

1/2 Lump Sugar.
1 Jigger Rum.
1/2 Barspoonful Allspice.
Fill with Hot Water.

1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 33. Hot Spiced Rum.

Use a hot water-glass.
Same as Hot Rum, adding 1/2 teaspoonful of
cloves and allspice mixed.

Seite 32. Hot Rum.

Use a hot water-glass.
One lump of sugar dissolved in a little hot
water.
One wine-glass of Jamaica rum.
Fill up with hot water; drop in a piece of
twisted lemon peel; grate a little nutmeg on top
and serve.

1914 Anonymus: The Art of Mixing Them. Seite 39. Hot Spiced Rum.

(A hot water glass.) 1 teaspoon of sugar; 1
teaspoon of mixed whole allspice and cloves, and
a piece of butter about the size of a small mar-
ble; 1 wineglass of Jamaica rum. Fill glass with
hot water; mix well.

1914 Harry Montague: The Up-To-Date Bartenders‘ Guide. Seite 31. Hot Spiced Rum.

1 teaspoonful bar sugar in hot whiskey glass.
1 small lump butter.
1 teaspoonful whole allspice and cloves mixed
1 jigger Jamaica rum.
Fill up with hot water; stir and serve.

1914 Jacques Straub: Drinks. Seite 64. Hot Spiced Rum.

1/2 lump sugar.
1 jigger rum.
1/2 barspoonful allspice.
Fill with hot water.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 112. Hot Spiced Rum.

1 lump of sugar
1/2 teaspoonful of mixed allspice
Dissolve with a little hot water
100% Jamaica Rum
Fill glass with hot water.
Stir, grate a little nutmeg and serve.

1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 45. Hot Spiced Rum.

Made same as Hot Rum, adding a few cloves and allspice. If desired add
small piece of butter.

Seite 45. Hot Rum.

Use hot water glass.
1 piece Domino Sugar dissolved in a little hot water
1 drink Jamaica Rum
Fill up with hot water and serve with a twise of Lemon Peel

1917 Jacob A. Didier: The Reminder. Seite 87. Hot Spiced Rum.

Use hot whiskey glass.
1 lump of sugar.
1/2 glass of boiling water, dis-
solve sugar.
A small piece of butter.
A few cloves or allspice.
Fill up the glass with Jamaica
rum, stir and serve.

1920 Anonymus: Good Cheer. Seite 43. Hot Spiced Rum.

1/2 lump sugar.
1 shot rum.
1/2 barspoonful allspice.
Fill with hot water.

1921 Adolphe Torelli: Guide du barman. Seite 62. Hot Spiced rhum.

Dans un verre à grog, deux
pincée d’épice, deux cuillères à café de sucre en
poudre, un peu d’eau pour dissoudre, un verre de
rhum, une coquille de beurre, emplir d’eau
bouillante, remuer et servez.

1922 Robert Vermeire: Cocktails. Seite 94. Hot Spiced Rum.

Put into a tumbler 2 or 3 lumps of sugar
and dissolve them in a little boiling water,
add:
1 gill of Old Jamaica Rum.
1 piece of butter as large as a small
walnut.
1 teaspoonful of spices (cinnamon,
cloves, nutmeg).
Fill the glass with boiling water. Stir up
well and serve.

1923 P. Dagouret: Le barman universel. Seite 101. Hot Spiced Rum.

Verre n° 4, réchauffé, ou n° 7:
1 cuiller à café sucre en poudre.
Demi-verre à madère de rhum.
1 forte pincée de « Quatre épices ».
Gros comme une noisette de beurre frais.
Emplir d’eau, bouillante. Servir.

1924 A. Brehmer: Das Mixerbuch. Seite 44. Spiced Rum, Hot.

Man tue 1—2 Stück Zucker, 1/2 Tee-
löffel voll gemischter Gewürze sowie 1 Weinglas voll
Jamaika-Rum in ein größeres Glas, fülle es mit sieden-
dem Wasser und richte mit Muskatnuß bestreut an.

1924 A. Brehmer: Das Mixerbuch. Seite 44. Spiced Rum, Hot (2).

Man löse 1—2 Stück Zucker
auf in einem mit siedendem Wasser halb gefüllten
Glase, füge 1 Weinglas voll Jamaika-Rum, 1 Spritzer
Rotwein, 1 Stückchen Butter, 1 Zwieback sowie 2—3
Nelken zu und richte an.

1926 Anonymus: The Cocktail Book. Seite 48. Hot Spiced Rum.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Spiced Rum.

Dans un verre à
grog, deux pincées d’épices, deux cuillères à café
de sucre, une coquille de beurre, un verre de
Rhum, remplir d’eau bouillante, remuer et servir.

1927 Anonymus: El arte de hacer un cocktail. Seite 137. Hot Spiced Rum (Ron caliente con especias).

1/2 terrón de azúcar.
Vasito de ron.
1/2 cucharadita de especias.
Llénese con agua caliente.

1927 Anonymus: The Cocktail Book. Seite 48. Hot Spiced Rum.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 105. Rum, Spiced.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 110. Rum, Spiced.

(See alsopage 105.)
Put into a small tumbler a liqueur-glass each
of rum punch and spiced ale syrup; fill the
tumbler with hot water; add a dust of nutmeg.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 137. Hot Spiced Rum.

Put into a small tumbler one or two lump of
loaf sugar, half a teaspoonful of mixed allspice,
one wineglass of Jamaica rum, and a small
piece of fresh butter. Then fill up the tumbler
with hot water, and grate a little nutmeg on
top.
This will be found exceedingly beneficial in
the case of sore throats and colds.

1927 Paul E. Lowe: Drinks. Seite 59. Hot Spiced Rum.

Proceed as for Hot Rum, adding
cloves and allspice.

Seite 58. Hot Rum.

In a hot water glass dissolve 1 lump
of sugar in a little hot water, and add:
1 jigger Jamaica rum.
Fill up with hot water; drop in a
piece of twisted lemon peel; grate a
little nutmeg on top and serve.

1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 15. Hot Spiced Rum.

Fill a tumbler two-thirds full of hot water after
placing spoon in glass and mix in a pony of Jamaica
rum. Add one teaspoonful of sugar, juice of a quarter
of a lemon, and whole cloves to suit taste. Serve with
spoon.

1928 Charles S. Warnock: Giggle Water. Seite 66. Hot Spiced Rum.

(Use medium bar-glass)
Take 1 small teaspoonful of powdered white sugar
1 wine-glass of Jamaica rum
1 teaspoonful of spices (allspice, and cloves not
ground)
1 piece of sweet butter, as large as half a chestnut
Dissolve the sugar in a little boiling water, add the rum,
spices and butter, and fill the glass two-thirds full of
boiling water.

1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 90. Hot Spiced Rum.

Use small bar glass                     One teaspoonful of mixed
One teaspoonful of sugar.         spices (allspice and
One wineglass of Jamaica          cloves).
.                                                      One piece of butter as large
.                                                      as half a chestnut.
FILL the tumbler with hot water.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 86. Hot Spiced Rhum.

Dans un verre à
grog, deux pincées d’épices, deux cuillères à café
de sucre, une coquille de beurre, un verre de
Rhum, remplir d’eau bouillante, remuer et servir.

1929 Anonymus: For Home Use. Seite 7. Hot Spiced Rum.

Put into a tumbler 2 or 3 teaspoonsful of
Sugar and dissolve in a little boiling water;
add 1 gill Red Heart Rum, 1 piece of Butter
as large as a small walnut, 1 teaspoon of
Spices, Cinnamon, cloves.
Fill a glass with boiling water. Stir up
well, and serve. An infallible remedy for a
cold.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 54. Hot Spiced Rum.

In a hot-water glass were placed one or two lumps
of sugar, one-half teaspoon of mixed allspice and a little hot water to
dissolve the sugar. Then a wine-glass of Jamaica rum and the balance
of the glass filled with hot water. This was well stirred and a little
nutmeg grated on top to serve. Sometimes a small portion of butter
was used as desirable for sore throats and colds.

1929 Frank Shay: Drawn form the Wood. Seite 180. Hot Spiced Rum.

Use tumbler
Two ounces Jamaica Rum
One teaspoonful powdered sugar
One teaspoonful mixed spices
One small lump of butter
Fill tumbler with very hot water and serve

1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 90. Hot Spiced Rum.

Use small bar glass                    One teaspoonful of mixed
One teaspoonjul of sugar.          spices (allspice and
One wineglass of Jamaica           cloves).
rum.                                             One piece of butter as large
.                                                    as half a chestnut.
Fill the tumbler with hot water.

1929 P. Dagouret: Le Barman Universel. Seite 103. Hot Spiced Rum.

Verre n° 4, réchauffé, ou n° 7:
1 cuiller à café sucre en poudre.
Demi-verre à madère de rhum.
1 forte pincée de « Quatre épiées »,
Gros comme une noisette de beurre frais.
Emplir d’eau bouillante. Servir.

1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 8. Hot Spiced Rum.

Fill a tumbler two thirds full of hot water after plac-
ing spoon in glass and mix in a pony of Jamaica rum. Add
one teaspoonful of sugar, juice of a quarter of a lemon,
and whole cloves to suit taste. Serve with spoon.

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 87. Hot Spiced Rum.

The drink that brought many a good ship round
the Horn in the sailing days. Ask a sailor what he
thinks of this and you’ll hear enough yarns to last
you a fortnight.
To be served on board yachts or row-boats. Even
people in bathing suits are permissible customers.

Use Tumbler
Two ounces Jamaica Rum
One teaspoonful Powdered Sugar
One teaspoonful Mixed Spices
One small lump of Butter
Fill tumbler with very Hot Water and serve

1930 Gerardo Corrales: Clube de cantineros de la republica de Cuba. Manual oficial. Seite 100. Hot Spiced Rum (Ron con especias caliente).

1/2 terrón de azúcar.
Vasito de ron.
1/2 cucharadita de especias surtidas.
Llénese con agua caliente.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 136. Spiced Rum.

Rum . . . . . . . . . . 1 1/2 jiggers    Sugar Syrup . . . . . . . 1 spoon
Allspice . . . . . . . 1 spoon Butter    Butter . . . . . . . . . . size of pea
.                         Hot Water . . . . . . . . . . to fill
Stir well in tall highball glass, adding hot water to fill. Dust Allspice
over. Add half slice of lemon and serve with spoon.

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 198. Hot Spiced Rum.

One lump Sugar, dissolved in hot
Water
One jigger Rum
Five whole Cloves
Fill glass with hot Water

1931 Dexter Mason: Tipple and Snack. Seite 38. Hot Spiced Rum.

Dissolve a teaspoon of sugar in a glass.
Add a jigger of rum, a pinch of cinnamon,
one of clove, one of allspice, and one of
ginger. Fill the glass with boiling water,
add a pat of butter, stir well and serve.

1931 Virginia Elliott & Phil D. Stong: Shake ‚em Up. Seite 65. Hot Spiced Rum.

Dissolve one lump of sugar and one-half tea-
spoon of mixed allspice in a little hot water in
the bottom of an old-fashioned whiskey glass.
Add one wine glass of rum and fill the glass
with hot water. Stir and dust a little grated
nutmeg on top. A lump of butter added to this
drink is excellent for sore throats and colds.

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 20. Spiced Rum (Hot).

Rum, 1-1/2 parts                              Sugar Syrup, 1/2 teaspoon
Allspice, 1/2 teaspoon                     Butter, size of pea
.                              Hot Water, to fill
Using a highball glass, stir together and add hot water
to fill, dusting Allspice over and adding 1/2 slice of lemon;
serve with spoon in the glass.

1933 Anonymus: 300 Drinks and How to Mix ‚em. Seite 36. Hot Spiced Rum.

(Hot water glass)
1 tea-spoon sugar.
1 tea-spoon of mixed whole allspice and cloves, and
a piece of butter about the size of a small marble.
1 wine-glass Jamaica Rum.
Fill glass with hot water.
Mix well and serve.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 20. Spiced Rum (Hot).

Rum, 1-1/2 parts                        Sugar Syrup, 1/2 teaspoon
Allspice, 1/2 teaspoon               Butter, size of pea
.                                 Hot Water, to fill
Using a highball glass, stir together and add hot water
to fill, dusting Allspice over and adding 1/2 slice of lemon;
serve with spoon in the glass.

1933 Anonymus: Lest We Forget. Seite 57. Hot Spiced Rum.

Use hot-water glass.
Two lumps loaf sugar.
One-half teaspoonful mixed allspice.
One wine-glass Jamaica rum.
Fill glass with hot water, mix well; grate
nutmeg on top and serve. Butter may be
added.

1933 Anonymus: The Bartender’s Friend. Seite 88. Hot Spiced Rum.

Follow recipe for Buttered Rum, and
stir in a sprinkle each of ground cin-
namon, ground cloves, ground allspice,
and ground ginger, before adding the
butter.

Seite 54. Buttered Rum.

Rum                  In a warm tumbler melt two teaspoon-
Butter               fuls of sugar with 2 tablespoonfuls of
Sugar               hot water, add 1 jigger of rum and a
Water               piece of butter the size of a marble.
.                        Fill the glass with very hot water.
.                        Stir and serve.

1933 Anonymus: The Cocktail Book. Seite 48. Hot Spiced Rum.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 59. Hot Spiced Rum.

(use hot-water glass)
Prepare same as Hot Rum, adding one-half
teaspoon of allspice and cloves mixed.

Seite 59. Hot Rum.

(use hot water glass)
1 or 2 lumps sugar, dissolved in a lit-
tle hot water.
1 wineglass Jamaica Rum.
1 small piece butter.
Fill up glass with hot water. Stir well
with a spoon. Top with a little grated nut-
meg, and serve.

1933 George A. Lurie: Here’s How. Seite 146. Spiced Rum.

Rum . . . . . . . . . . 1 1/2 jiggers      Sugar Syrup . . . . . . 1 spoon
Allspice . . . . . . . 1 spoon              Butter . . . . . . . . . . . size of pea
.                           Hot Water . . . . . . to fill
Stir well in tall highball glass, adding hot water to fill.
Dust Allspice over. Add half slice of lemon and serve with
spoon.

1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 80. Hot Spiced Rum.

1 lump of sugar
1/2 teaspoonful mixed allspice
dissolved with a little hot water
1 jigger Jamaica rum
Fill glass with hot water; stir; grate a little nutmeg; serve.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 167. Hot Spiced Rum.

1 lump of sugar
1/2 teaspoonful of mixed allspice
Dissolve with a little hot water.
100% Jamaica rum
Fill glass with hot water. Stir, grate a little nutmeg on top,
and serve.

1933 John F. Driscoll: The Home Bartender. Seite 44. Hot Spiced Rum.

1 jigger Jamaica rum, 1 cube sugar, 1/2 barspoon all-
spice, mix with hot Water, serve with crushed lemon.

1933 Julien J. Proskauer: What’ll You Have. Seite 86. Hot Spiced Rum.

1933 P. Dagouret: Le barman universel. Seite 103. Hot Spiced Rum.

1933 R. C. Miller: The American Bar Guide. Seite 62. Hot Spiced Rum.

(Use small bar glass)
2 teaspoonfuls of sugar.
1 wine-glass of Jamaica rum.
1 teaspoon of mixed spices, (allspice and cloves).
1 piece of butter as large as half of a chestnut.
Fill tumbler with hot water.

1933 Virginia Elliott: Quiet Drinking. Seite 70. Hot Spiced Rum.

In a thick glass dissolve a loaf of sugar in a little
hot water. Add one-half teaspoon of mixed spice, a
wine glass of rum and fill the glass with boiling
water. Stir.

1934 Anonymus: A Life-Time Collection on 688 recipes for Drinks. Seite 78. Hot Spiced Rum.

1/2 lump of sugar 1/2 barspoon Allspice
1 jigger of Rum Fill with hot water

1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 56. Spiced Rum (Hot).

1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 16. Hot Spiced Rum.

Can be made by adding 1 teaspoonful of spices
(allspice and cloves, not ground) to the above
recipes.

Seite 15. Hot Buttered Rum.

(Use medium glass, Hot)
1 small teaspoonful of powdered sugar
1 wine glass of Jamaica Rum
1 piece of sweet butter, as large as half a chestnut
Dissolve the sugar in a little boiling water, add
the rum and butter, fill the glass two-thirds full of
boiling water, stir, grate a little nutmeg on top, and
serve.

1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 8. Hot Spiced Rum.

Fill a tumbler two thirds full of hot water after placing
spoon in glass and mix in a pony of Jamaica rum. Add
one teaspoonful of sugar, juice of a quarter of a lemon,
and whole cloves to suit taste. Serve with spoon.

1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 197. Hot Spiced Rum.

(Take a hot water glass.)
1 or 2 lumps of Ipaf sugar;
1/2 teaspoonful of mixed allspice; dissolve with a little
hot water;
1 wine glass of Jamaica rum;
Fill up the balance of the glass with hot water, mix
well and grate a little nutmeg on top, and serve.
If the customer requires,a small portion of hutter in
the above drink you should use only that which is per
fectly fresh, as butter is very desirable in cases of sore
throats and colds, and sometimes a little hatter of the
Tom and Jerry is required in this hot drink.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 32. Hot Spiced Rum.

Use a Hot water glass.
One lump of sugar.
One jigger Rum.
Five whole cloves.
Fill with hot water.
Serve a small spoon.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 48. Hot Spiced Rum.

Use a hot water glass.
One cube sugar dissolved in a little hot water.
A pinch of allspice.
One jigger Jamaica Rum.
Fill with boiling water and add a small piece of butter.
Sprinkle a little nutmeg on top, squeeze the oil from a strip of
lemon peel.
Serve a toddy spoon.

1934 Tom and Jerry: How to Mix Drinks. Seite 56. Spiced Rum (Hot).

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 282. Hot Spiced Rum.

Made same as Hot Rum, adding a few
Cloves and Allspice. If desired add a small
piece of Butter.
Use glass number 14

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 233. Spiced Rum.

Rum . . . . . . . . . . . . . 1 1/2 jiggers      Sugar Syrup . . . . . . . 1 spoon
Allspice . . . . . . . . . . . 1 spoon           Butter . . . . . . . . . . . . size of pea
.                               Hot Water . . . . . . . . . to fill
Stir well in tall highball glass, adding hot water to fill. Dust allspice
over. Add half slice of lemon and serve -with spoon.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 88. Hot Spiced Rum.

Lump Sugar, dissolved in hot Water
One jigger Rum
Five whole Cloves
Fill glass with hot Water

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 145. Hot Spiced Rum.

Two teaspoons Sugar, dissolved in
boiling Water
Half glass Jamaica Rum
Piece of Butter, walnut-size
Teaspoon mixed Spices (Cinna-
mon, Cloves, etc.)
Fill glass with boiling Water
Slice of Lemon on top

1935 Anonymus: Fancy Drinks. Seite 19. Hot Spiced Rum.

1 teaspoon Sugar
1 teaspoon of Mixed Whole Allspice and Cloves, and a
piece of Butter about the size of a small marble.
1 wine-glass Jamaica Rum
Fill glass with hot water. Mix well and serve.

1935 Anonymus: The Art of Mixing Drinks. Seite 87. Hot Spiced Rum.

Made the same as above except that 1 tea
spoonful of mixed spices, (allspice and cloves)
is added before adding the hot water.

Above: Seite 87. Hot Rum.

1 Teaspoonful powdered sugar
1 Small lump of butter
1 Jigger Jamaica rum
Fill glass with hot water, stir well and serve;
omit spices.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 185. Hot Spiced Rum.

1 glass rum 1/2 teaspoon allspice
1 or 2 lumps of sugar Boiling water
Mix rum, sugar, and spice in a tumbler, fill with boiling
water, and grate nutmeg on top, serve hot.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 67. Spiced Rum.

In small heated tumbler: two
lumps of Sugar dissolved in
little boiling water, a pinch of
Allspice, one glass of Rum, a
small piece of Butter; fill with
boiling water, stir and serve.

1937 Anonymus: Here’s How. Seite 51. Hot Spiced Rum.

Put into a tumbler 2 or 3 teaspoonfuls of sugar and dissolve
in a little boiling water. Add:—
1 gill of Rum                                            1 teaspoonful of Spices
1 piece of Butter as large as a              (Cinnamon, Cloves)
small walnut
Fill glass with boiling water.                 Stir well before serving.

1937 R. de Fleury: 1800 – And All That. Seite 17. Spiced Rum (Hot).

Put into a tumbler 3
teaspoonfuls of Sugar
and dissolve with a
little Hot Water. Add
a glass of Jamaica
Rum and a piece of
Butter the size of a
Walnut. One tea-
spoonful of Mixed Spices
and fill up with Boiling
Water. Stir well and
serve.

1937 R. de Fleury: 1800 – And All That. Seite 230. Spiced Rum (Hot).

Put into a tumbler 2
or 3 lumps of Sugar
and dissolve them in
a little Boiling Water.
Add —
1 Gill of Old Jamaica
Rum
1 Piece of Butter as
large as a walnut
1 Teaspoonful of spices
(cinnamon, cloves,
nutmeg)
Fill the glass with
Boiling Water. Stir up
well and serve.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 154. Hot Spiced Rum (Ron con especias caliente).

Medio terrón de azúcar.
Vasito de BACARDI.
Media cucharadita de especias surtidas.
Llénese con leche caliente.

1938 Robert Vermeire: L’art du cocktail. Seite 101. Hot Spiced Rhum.

Dans un tumbler chauffé dissoudre deux
morceaux de sucre à l’eau bouillante.
Ajouter 1 verre et demi à cocktail de rhum
de la Jamaïque, une pincée de « trois épices »,
un peu de beurre et finir avec de l’eau
bouillante.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 282. Hot Spiced Rum.

Made same as Hot Rum, adding a few
Cloves and Allspice. If desired add a small
piece of Butter.
Use glass number 14

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 70. Hot Spiced Rum.

1 jigger Jamaica or New England
Rum
2 or 3 teaspoons Sugar
2 teaspoons Fresh Butter
1/2 teaspoon Mixed Spices
Fill glass with boiling water; stir well and
serve.

1945 George Gardner: How to be a bartender. Seite 63. Hot Spiced Rum.

Prepare the same as Hot Rum, adding
cloves and allspice.

Seite 58. Hot Rum.

Prepare the same as Hot Irish, sub-
stituting rum for Irish whiskey.

Seite 80. Hot Irish Whiskey.

Use hot water glass.
Sugar, 1 lump dissolved in little hot
water.
Whiskey, Irish, 1 wineglass.
Hot water; fill up glass.
Lemon peel, 1 slice.
Stir; sprinkle with nutmeg and serve.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 86. Hot Spiced Rhum.

Dans un verre à
grog, deux pincées d’épices, deux cuillères à café
de sucre, une coquille de beurre, un verre de
Rhum, remplir d’eau bouillante, remuer et servir.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 337. Hot Spiced Rum. Hot Buttered Rum.

While not
strictly a Grog because it is both sweetened and spiced,
this may be as good a place as any to mention Hot
Spiced Rum. Any place that it might be mentioned, to
me, would be out of place. Hot liquors have a number
of definite medicinal uses. They are excellent to warm
up on after exposure to cold (see page 192). Taken
upon retiring, they are excellent diaphoretics and
hypnotics — that is, they promote both perspiration
and sleep. With one or two exceptions, such as the
Tom and Jerry, however, their use should, in my
opinion, be strictly limited to medicinal purposes. How
anyone can possibly consume them for pleasure is
utterly beyond me. And, of all the hot liquors, I regard
Buttered Rum as the worst. The Hot Spiced Rum
without the butter is bad enough, but the lump of
butter is the final insult. It blends with the hot rum
just about as satisfactorily as warm olive oil blends
with champagne! I believe that the drinking of Hot
Buttered Rum should be permitted only in the North
west Passage and, even there, only by highly imagina-
tive and overenthusiastic novelists. However, just as a
curiosity, here is the recipe:

1 jigger Jamaica or New England Rum
1 teaspoonful Sugar Syrup
Spices to taste
1 small lump Butter
Hot Water

Stir rum and sugar in mug or Highball glass. Fill with
hot water, add spices, float butter on top, and stir
gently until butter is dissolved. Some recipes call only
for a few whole cloves, others call for 1/2 teaspoonful
mixed ground spices — cloves, allspice, mace, etc. Fre-
quently a little ground cinnamon or nutmeg is dusted
over the top when the drink is served.
The above is the usual recipe. Trader Vic, in his ex-
cellent Book of Food and Drink, a copy of which
should be in the hands of every true gourmet, recom-
mends that the sugar (brown) and butter be first
thoroughly creamed together with the spices and that
the hot water and rum be added to this batter and
stirred well. He has even prepared a ready-mixed
batter for the market and it is excellent. This un-
questionably makes a much better drink than the
usual formula given above. As medicine, it is not too
bad, but, to me, it is still definitely and solely a medic-
inal drink.

1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 95. Hot Spiced Rum.

1 lump of sugar
1/2 teaspoonful mixed allspice
dissolved with a little hot water
1 jigger Jamaica rum
Fill glass with hot water; stir; grate a little nutmeg; serve.

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 418. Hot Spiced Rum (Ron con especias caliente).

En vaso de ponche échese:
1/4 cuadradillo de azúcar.
1 vasito de ron.
1/2 cucharada de especias
surtidas.
Llénese con agua caliente.

1948 P. Dagouret – Le Barman Universel 10. Seite 105. Hot Spiced Rum.

Verre n° 4, réchauffé, ou n° 7:
1 cuiller à café sucre en poudre.
Demi-verre a madère de rhum.
1 forte pincée de « Quatre épices ».
Gros comme une noisette de beurre frais.
Emplir d’eau bouillante. Servir.

1948 P. Dagouret – Le Barman Universel 11. Seite 105. Hot Spiced Rum.

1949 P. Dagouret: Le Barman Universel. Seite 105. Hot Spiced Rum.

Verre n° 4, réchauffé, ou n° 7:
1 cuiller à café sucre en poudre.
Demi-verre à madère de rhum.
1 forte pincée de « Quatre épices »
Gros comme une noisette de beurre frais.
Emplir d’eau bouillante. Servir.

1949 Wilhelm Stürmer: Cocktails by William. Seite 136. Heisser Gewürzter Rum. Hot Spiced Rum.

1 Teelöffel Staubzucker,
1 kleines Stück Butter,
1 Gläschen Jamaika Rum.
Fülle mit heißem Wasser auf, gib
Gewürznelken sowie Allspicege-
würz dazu und serviere im Hen-
kelglas.

1952 Anonymus: Cocktails. Seite 117. Spiced Rum.

Dans un petit tumbler chauffé:
Comme le Port wine Negus, en rempla-
çant le Porto par du sherry doux.
Deux morceaux de sucre,
Dissoudre dans un peu d’eau bouillante,
Ajouter une pincée d’épices et un verre
de rhum, un petit morceau de beurre.
Remplir d’eau bouillante, remuer et servir.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 333. Hot Spiced Rum. Hot Buttered Rum.

HOT SPICED RUM or HOT BUTTERED RUM While not
strictly a Grog because it is both sweetened and spiced, this may be as
good a place as any to mention Hot Spiced Rum. Any place that it
might be mentioned, to me, would be out of place. Hot liquors have
a number of definite medicinal uses. They are excellent to warm up
on after exposure to cold (see page 192). Taken upon retiring, they are
excellent diaphoretics and hypnotics — that is, they promote both per-
spiration and sleep. With one or two exceptions, such as the Tom and
Jerry, however, their use should, in my opinion, be strictly limited to
medicinal purposes. How anyone can possibly consume them for pleas-
ure is utterly beyond me. And, of all the hot liquors, I regard Buttered
Rum as the worst. The Hot Spiced Rum without the butter is bad
enough, but the lump of butter is the final insult. It blends with the
hot rum just about as satisfactorily as warm olive oil blends with cham-
pagne! I believe that the drinking of Hot Buttered Rum should be
permitted only in the Northwest Passage and, even there, only by
highly imaginative and overenthusiastic novelists. However, just as a
curiosity, here is the recipe:
1 jigger Jamaica or New England
Rum
1 teaspoonful Sugar Syrup
Spices to taste
1 small lump Butter
Hot Water
Stir rum and sugar in miig or Highball glass. Fill with hot water, add
spices, float butter on top, and stirgently until butter is dissolved. Some
recipes call only for a few whole cloves, others call for 1/2 teaspoonful
mixed ground spices — cloves, allspice, mace, etc. Frequently a little
ground cinnamon or nutmeg is dusted over the top when the drink is
served.
The above is the usual recipe. Trader Vic, in his excellent Book of Food
and Drink, a copy of which should be in the hands of every true gour-
met, recommends that the sugar (brown) and butter be first thoroughly
creamed together with the spices and that the hot water and rum be
added to this batter and stirred well. He has even prepared a ready-
mixed batter for the market and it is excellent. This unquestionably
makes a much better drink than the usual formula given above. As
medicine, it is not too bad, but, to me, it is still definitely and solely a
medicinal drink.

1965 Harry Schraemli: Manuel du bar. Seite 418. Hot spiced Rum.

Désignation anglaise pour grog au rhum.

Seite 413. Grog au rhum.

Se prépare comme le grog à l’arrak. Au lieu d’arrak on prend du
rhum.

Seite 413. Grog à l’arrak

Mettre dans un verre à grog 2—3 cuillères à bar de sucre, 1/2 jus de
citron, 1 verre d’arrak, 2 clous de girofle, env. 2 cm. de bâton de can
nelle et finir de remplir avec de l’eau fraîche. Mettre le tout dans une
petite casserole et amener à ébullition; servir dans un verre à grog
préalablement chauffé. Sur demande joindre une tranche de citron.
Servir avec cuillère.

1966 Harry Schraemli: Le roi du bar. Seite 105. Hot spiced Rum.

Désignation anglaise pour grog au rhum.

Seite 101. Grog au rhum.

Se prépare comme le grog à l’arrak. Au
lieu d’arrak on prend du rhum.

Seite 100. Grog à l’arrak.

Dans un verre à grog 2—3 cb de sucre, 1/2
jus de citron, 1 arrak, 2 clous de girofle,
environ 2 cm de bâton de cannelle et finir
de remplir avec de l’eau fraîche. Le tout
dans une petite casserole et amener à
ébullition; servir dans un verre à grog
préalablement chauffé. Tranche de ci-
tron. Servir avec cuillère.

explicit capitulum
*