Rum and Sugar

Modern American Drinks by George J. Kappeler (1895, p.100) — George J. Kappeler 1895

1. Serve in the same manner as Rum and Gum, substituting dissolved sugar for gum syrup.

Nose

The rum leads the aroma, with little else added beyond sweetness.

Palate

This preserves another plain-service micro-distinction: gum and sugar were not interchangeable in the old service world, and the ontology should retain that distinction.

Finish

The finish is simple, sweetened, and rum-led.

Summary

A plain-service rum drink that preserves the old distinction between gum and dissolved sugar service.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.62)

1. Stir the syrup, shaved ice, and rum well and serve.
2. Alternatively, set the syrup-and-ice glass and bottle before the customer and allow self-service.

Ice: Shaved ice

This is a useful checkpoint for how sweetened plain spirit service remained alive beside more elaborate mixed drinks.

Sheridan explicitly preserves both bartender-complete and customer-finished service variants.

The Complete Buffet Guide by V. B. Lewis (1903, p.63) — V. B. Lewis 1903

1. Add the gum syrup, shaved ice, and Jamaica rum to the glass and stir well.
2. Alternatively, prepare the glass with syrup and ice and set the bottle before the customer, allowing him to help himself.

Ice: Shaved ice

Nose

The rum's funk sits directly above the sweetened base.

Palate

Lewis makes the plain-service logic explicit again: even a tiny sweetened rum drink could remain partly bartender-built and partly customer-finished.

Finish

The finish is sweet, rum-led, and direct.

Summary

A sweetened rum plain-service drink from the customer-finished branch of bar practice.

Bartenders' Manual by Bartenders Association of America (1913, p.39)

1. Stir well and serve, or leave the bottle with the customer to help himself.

Ice: Ice