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FANCY DRINKS :
Ice, shaved;
fill
glass 2-3 full.
Sugar, 2 teaspoonfuls.
P ineapple syrup, 1 teaspoonful.
L emon juice, 2 t easpoonfuls.
Abricotine, 1 t easpoonful.
Jamaica rum 1 dash.
Sweet Catawba,
1h
winegl_ass.
Rye whiskey,
1h
wfoeglass.
Stir well; strain into a sow· g la ss
with fruit; dash with seltzer; float on
top a teaspoonful of claret and serve.
Sour, Jamaica Rum.
Use large bar glass.
Ice, sha ved ; fill glass
%,
full.
Sugar, 1 teaspoonful.
L emon or lime juice, 3 dashes.
Carbonated wat er,
1h
wineglass.
Jamaica rum, 1 wineglass.
Stir well; strain into a sour glass;
dress with fruit and serve.
Sour, Medford Rum.
Prepar e the same as Jamaica Rum
Sour, substituting Medford for J a–
maica rum.
Sour, St. Croix.
Use large bar glass.
Ice, shaved; fill glass
lf2
full.
Sugar, 1 teaspoonful dissolved in a
little seltzer.
Lemon,
¥l
of 1, squeezed into glass.
St. Cr oix r um, 1 wineglass.
Stir well; strain into a sour gl,ass;
dress with fruit and ser ve.
Sour, Victoire.
Use mixing glass.
Ice, shaved; fill glass 2-3 full.
Syrup, 2 teaspoonfuls.
P ineapple syrup, 1 teaspoonfu
I.
Lemon juice, 2 teaspoonfuls.
Jamaica rum, 1 teaspoonful.
Abricotine, 1 teaspoonful.