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MIXER'S GUIDE
75
WHITE LION
Large bar glass.—^Dissolve one tablespoon fine sugar in water,
juice and rind of half a lemon, two teaspoons raspberry syrup, one
wine glass St. Croix rum, i/i pony Curacoa. Fill with fine ice, mix
well, dress with fruits and serve with straws.
Juleps
BRANDY JULEP
One-half teaspoonful of sugar.
Add a little water to dissolve sugar.
Four sprigs of mint.
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100 per cent Brandy. Jigger measure.
One dash of Jamaica Rum.
Fill glass with ice. Trim with fruits in season and serve with
straws.
BRANDY JULEP
Use a large bar glass.—Fill with shaved ice, one wine glass brandy,
two dashes Jamaica rum.
Crush 4 sprigs of mint in a little sugar and water with a muddler
until the flavor has been extracted; then take out the mint and pour
in the flavored water. Stir well; decorate with fruit and sprigs of
mint and serve with straws.
CHAMPAGNE JULEP
One lump of sugar.
One sprig of mint.
Fill glass with Champagne. Ornament with fruits in season.