1913 Bartenders' Manual (Bartenders Association of America)

B A R T E N D E R S '

M A N U A L

Santa Cruz Fix.—(A small bar glass.) 1 large

teaspoonful of powdered sugar dissolved, in a little

water; 2 dashes of Curacoa; the juice of

lemon;

a wineglass of Santa Cruz rum; fill up the glass

% full of shaved ice. Stir well and ornament the top

with a slice or orange and a piece of pineapple.

Santa Cruz Rum Daisy.—(A small bar glass.) 3

or 4 dashes of rum syrup; 2 or 3 dashes of Curacoa;

the juice of

a lemon; 1 wineglass of Santa Cruz

rum; lill glass % full of shaved ice. Shake thor

oughly, strain into a large cocktail glass and fill up

with seltzer water.

Santa Cruz Rum Punch.—(Use large bar glass.)

1 tablespoonful powdered white sugar, dissolved in

a little water; 1 wineglass'Santa Cruz rum; 14 wine-

gli.ss

Jamaica rum; 2 or 3 dashes lemon juice; 1

slice of orange (cut in quarters). Fill the tumbler

with shaved ice, shake well, and dress the top with

sliced lime and berries in season.

Serve with a

straw.

Santa Cruz Sour.—(A small bar glass.) 1 large

teaspoonful of white sugar, dissolved in a little

apollinaris water; 3 dashes of lemon juice; 1 wine

glass of Santa Cruz rum; fill the glass full of shaved

ice. Shake up and strain into a claret wineglass;

ornament with orange and berries in season.

Santinas New Orleans Pousse Cafe.—-(A sherry

glass.) V:i wineglass of brandy; Vs wineglass of

maraschino' Va wineglass of Curacoa. Careful at

tention must be paid to arrangement of colors, and

to preventing the different portions from running

into each other.

Saratoga Cocktail.—(A small bar glass.) 2 dashes

of Angostura bitters; 3 small lumps of ice; 1 pony

of brandy; 1 pony of whisky; 1 pony of vermouth.

Shake up well, then strain into a claret glass, and

serve with a slice of lemon.

Saratoga or Sea Breeze Egg Lemonade.—(A large

bar glass.) 1 egg; 1 tablespoon of sugar; )4 the

juice of a lemon; fill )4 of the glass with fine ice;

balance with water.

Use the shaker until well

mixed; strain; grate a little nutmeg on top.

Saratoga Sour.—(Tn a punch goblet.) Put a lump

of ice; Rj of orange; )4 drink of dry gin; R2 drink

drink of whisky. Stir, and fizz while stirring.

Sauterne Cobbler.—1 teaspoon of sugar; Rj wine

glass of orchard syrup; fill glass with fine ice;^ 2

wineglasses of Sauterne.

Stir well; dress with

fruit, etc. Serve with a straw.

Sauterne Punch.—Ts composed of the same in

gredients as claret punch, but substituting Sauterne

wine for the claret.