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THE ART OF MIXING THEM
is a favorite drink among the Germans, who pre
fer it to lemonade.
Rocky Mountain Cooler.
One egg beaten up; % tablespoon of powdered
sugar; juice of 1 small lemon; add cider. Stir
well; grate a little nutmeg on top if desired.
Roman Punch.
(A large bar glass.) Half fill glass with fine
ice; 1 tablespoon of sugar; 2 or 3 dashes of lemon
juice; juice of % an orange; V4 pony of Curacoa;
Yz wineglass of brandy;% pony of Jamaica rum.
Stir well. Dash with port wine. Dress with
fruit. Serve with a straw.
Rum Daisy.
Is prepared in the same manner as Brandy
Daisy, substituting rum for brandy.
Santa Cruz Rum Daisy.
(A small bar glass.) 3 or 4 dashes of gum
syrup; 2 or 3 dashes of Curacoa-; the juice of
Ys a lemon; 1 wineglass of Santa Cruz rmn; fill
glass full of shaved ice. Shake thoroughly,
strain into a large cocktail glass and fill up with
seltzer water.
Santa Cruz Rum Punch.
(Use large bar glass.) 1 tablespoonful pow-
dfered white sugar, dissolved in a little water; 1
wineglass Santa Cruz rum; Vi wineglass 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.
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