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MIXER'S GUIDE
SANTA CRUZ FIX
Use large bar glass.
One tablespoonful of fine sugar.
Juice of 1/2 lemon.
One tablespoonful of pineapple syrup.
One wine glass of St. Cruz rum.
Fill glass with cracked ice; stir with spoon; ornament with
fruit and berries in season, and serve with straws.
WHISKY FIX
Use large bar glass.
One-half tablespoonful of sugar dissolved in a little water.
Three dashes of lemon juice.
One wine glass of pineapple syrup.
One wine glass of whisky.
Fill with finely shaved ice; stir with spoon; ornament with
grapes and berries in season; serve with straws.
Fizzes
BRANDY FIZZ
Use large bar glass.—Fill i/^ full with cracked ice, white of 1 egg,
one wine glass brandy.
Shake well; strain into a fizz glass; fill up with seltzer water and
serve immediately, as this drink should be taken while effervescing.
FIZZ
One drink London dry gin.
Two teaspoonsful powdered sugar.
Juice of one-half lemon.
Shake well and serve. Sparkling water may be added if desired.
SILVER FIZZ
Same as above, but with white of an egg added.
GOLDEN FIZZ
Same, but with addition of whole egg.