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MIXER'S GUIDE
CONTINENTAL SOUR
Use large bar glass. One-half teaspoonful of sugar dissolved in a
little water, one-half juice of a lemon, one wine glass of whisky or
liquor, as desired, fill glass with fine ice.
Shake and strain into a highball glass and dash with sour.
DIZZY SOUR
(Use large bar glass.) Mash one-half lemon; 2 spoonsful of powder
ed sugar; three-fourth full of fine ice; one jigger rye whisky; three
dashes benedictine. Shake well, strain in a sour glass, put in a piece
of pineapple, float one-third jigger Jamaica rum on top and serve.
EGG SOUR
Use large bar glass. Three or four lumps of ice, one egg, one
tablespoonful of fine sugar, juice of 1 lemon.
Shaite well; grate nutmeg on top and serve.
GIN SOUR
Use large bar glass.
Three-fourths full of shaved ice.
One teaspoonful of fine sugar.
Four dashes of lemon juice.
One dash seltzer.
One wine glass of gin.
Stir well; strain into sour-glass; ornament with fruit and serve.
HARI KARI
Make a whisky sour large enough to half fill a brandy glass when
strained and fill with carbonated water to suit. Dress with fruit and
serve,
JAMAICA RUM (SOUR)
Use large bar glass.
Three-fourths full of cracked ice.
One teaspoonful of fine sugar.
Three or 4 dashes of lemon juice.
One-half wine glass of seltzer water.
One wine glass of Jamaica rum.
Stir well; strain into sour-glass; decorate with fruit and serve.