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196.
ST. CROIX FIX.
Large bar glass half full of lee; 2 tea–
spoons sugar, 3 dashes of lemon juice, 3
dashes pineapple syrup,
1
dash of seltzer,
1
jigger St. Croix rum. Stir well, fill up
with lee, trim with fruit, serve with straw.
197.
ST. CROIX RUM PUNCH.
Use large bar glass half full of lee;
1
tablespoon sugar, 3 or
·t
dashes of lemon
juice,
1
dash of mineral water,
1
dash Ja–
maica rum,
1
jigger St. Croix rum,
1
slice
of lemon. Stir well, fill up with ice, trim
with fruit, serve with straw.
198.
ST. CROIX RUM FIZZ.
Use large bar glass half full of lee; half
tablespoon sugar, 3 or 4 dashes of lemon
juice, white of
1
egg,
1
jigger of St. Croix
rum. Shake well, strain into fizz glass, fill
up with seltzer of carbonated water, and
aerve.
199.
ST. CROIX SOUR.
Use large bar glass half full of lee, half
tablespoon sugar,
1
dash mineral water,
1
jigger St. Croix r1.,m. Shake well, strain
into sour glass with ~]tee
of
lemon, and
serve.
200.
SUNRISE PUNCH.
l!de mixing glass half full of ice; 3 dashes
pineapple syrup, 3 dashes lemon juice, 3
dashes syrup,
1-3
jigger sweet Catawba,
1-3
,tgger Aprlcotlne,
1-3
New England Rum.
~ltlr well, strain Into punch glass, with slice
of orange, and serve.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA