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MIXER'S GUIDE
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SALOME COCKTAIL
One-fourth Italian Vermouth.
One-fourth French Vermouth.
One-half Dry Gin.
Jigger measure.
Two dashes orange bitters.
Two dashes Creme de Rose.
Frappe.
s
SANTA CRUZ RUM DAISY
Use small bar glass.
One-third full of shaved ice.
Juice of Yi lemon.
Two dashes of gum syrup.
Two dashes Curacao.
One wine glass of Santa Cruz rum.
Shake well; strain into cocktail glass; fill with seltzer and serve.
SARATOGA COCKTAIL
Mixing glass.—Half fill with ice, two dashes Angostura, three
dashes Maraschino, three dashes pineapple syrup, one pony brandy,
one pony whisky, one pony Vermouth.
Mix well, strain into
fancy glass, add one squirt champagne and serve.
SARATOGA COCKTAIL
Use small bar glass.-
Three small lumps of ice.
One pony of brandy.
One pony of whisky.
One pony Vermouth.
One dash of Angostura bitters.
Shake well; strain into cocktail glass and serve with slice of
lemon.
SEPTEMBER MORN
One pony rum.
One teaspoon grenadine.
Juice of half a lime or lemon.
White of one egg.
Ice, shake well and serve.