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MIXER'S GUIDE
103
RUM SMASH
Large bar glass.—^Dissolve two teaspoons fine sugar in water,
four dashes lemon juice, 1/2 glass fine'' ice, one wine glass Medford,
rum. Mix well, strain into sour glass, add a sprig of mint.
WHISKY SMASH
Use small bar glass.
One-half tablespoonful of sugar and 3 sprigs of mint pressed
in a little water until the flavor is extracted.
Two pieces of cracked ice.
One wine glass of whisky.
Shake well; dress top with mint and fruit, as in Mint Julep,
and serve.
Sours
BLACKTHORN SOUR
Use mixing glass. Fill 2/3 full of shaved ice; 2 teaspoonfuls lime
or lemon juice; 1 teaspoonful pineapple syrup, 1/^ teaspoonful abrico-
tine; 1 wine glass Sloe gin. Stir well, strain into claret glass, dress
with fruit and serve.
BRANDY SOUR
Use a large bar glass. Fill glass with cracked ice, one-half table-
spoonful sugar, two dashes lemon juice, one dash seltzer, one wine
glass brandy.
Stir; strain into glass; decorate with fruit and serve.
CHAMPAGNE SOUR
Use medium sized bar glass. Fill one-third full of shaved ice, three
dashes of lemon juice, fill up with champagne.
Stir gently; dress with fruit; dash with brandy and serve with
straws.