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MODERN
AMERICAN
DRINKS.
47
a
jigger
Bourbon
whiskey,
one
teaspoon
ful
fine
sugar,
one
bottle
cold
plain
soda.
Stir
with
long
barspoon.
Drink
during
effervescence.
Brandy
Crusta.
Fill
a
mixing-glass
half
full
of
fine ice;
add
three
dashes
of
gum-syrup,
two
dashes
mara-
schino,
the
juice
of
a
quarter
of
a
lemon,
two
dashes
Peyschaud
or
Angostura
bitters,
and
one
jigger
brandy
;
mix.
Take
a
lemon
the
size
of
a
fancy
sauterne
or
claret
glass; peel
the
rind
from
three-fourths
of
it
all
in
one
piece;
fit
it
into
the
glass;
moisten
the
edge
of
the
glass
with
a
piece
of
lemon,
and
dip
it
into
fine
sugar,
which
gives
it
a
frosted
appearance.
Strain
your
mix-
ture
into
this
glass,
trim
with
fruit,
and
serve.
Gin
Crusta.
Prepare
same
as
Brandy
Crusta,
substituting
gin
for
brandy.
St.
Croix
Crusta.
Mix
and
serve
same
as
Brandy
Crusta,
using
St.
Croix
rum
in
place
of
brandy.
Whiskey
Crusta.
Is
prepared
in
the
same
manner
as
Brandy
Crusta,
substituting
the
desired
kind
of
whiskey
for
brandy.