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MIXER'S GUIDE
ST. CROIX RUM PUNCH
Use large bar glass.
One tablespoonful of sugar.
One wine glass of St. Croix rum.
One teaspoonful of raspberry syrup.
One-half wine glass of Jamaica rum.
Fill with cracked ice; shake well; ornament with fruit in season
and serve with straws.
TIP TOP PUNCH
Use large bar glass.
One lump of loaf sugar.
One-half pony glass of brandy.
One-half pony glass of Curacoa.
One-half small lemon.
Three or 4 lumps of ice.
Fill up the glass with champagne; stir with spoon; dress the top
with slices of pineapple or orange; serve with straws.
VANILLA PUNCH
Use tall, thin bar glass.
One tablespoonful of sugar.
Two tablespoonfuls of vanilla extract.
One wine glass of brandy.
^ .
Three dashes of lemon juice.
Two dashes of Curacoa.
Shake well; ornament with slices of oranges; serve with straws.
WHISKY PUNCH
Use large bar glass.
One tablespoonful of lemon juice.
One wine glass of whisky.
One-fourth wine glass of Jamaica rum.
One tablespoonful of sugar.
One-half wine glass of water.
Five drops of raspberry syrup.
Fill glass with aacked ice. Shake well; dress top with 1 slice
of orange, 1 piece of pineapple and serve with straws.