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FANCY DRINKS:
dered sugar.
Stir
and strain into the
prepar eu glass. Dre!ls with fruit a ud
ser ve.
Crust a, Gin.
Make t he same as Bra ndy Crusta,
above, substituting gin for. brandy.
Crusta, St. Croix.
Use large bar glass.
Ice, shaved, fill glass
l/!
full .
Orchanl syr up, 4 dashes.
Angostura or Boker 's bitters, 1 J ush.
L emon juice, 1 dash.
Maraschino,
2
<lashes.
St. Croix rum, 1 wineglass.
P r epare a cocktail glass as directed
for Brandy Custra, a bove; stir a_nll
strain into prepared glass; dress wit h
fruit and berries and ser ve.
Crust a, Whisk ey.
Use large bar gl ass.
Ice, shaved, fill giass
:If:!
full.
Gum syrup, 4 claslies.
Angostura bitters, 2 clashes.
Lemon juice, 2 dashes.
Curacoa, 2 dashes.
Whiskey, 1 jigger.
Prepare a cockta il glass as directed
for Brandy, Crusta, above; stir well
a nd strain into prepar ed glass; dress
with fruit (if desired) and serve.
Cup Champagne (4 gallon mixture) .
Use la r ge punch bowl.
Pineapple, quartered, 2 cans.
Oranges, sliced, 8.
L emons, sliced, 4.
Curacoa, 1 quart.
Chartreuse, 1 pint.
Abricotine, 1 pint.
Cognac, 1 quart.
Tokay wine,
l '
qua rt.