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THE ART OF MIXING THEM
Santa Cruz Sour.
(A small bar glass.) l large teaspoonful of
white sugar, dissolved in a little Apollinaris water;
3 dashes of lemon juice; 1 wineglass 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.
Saratoga or Sea Breeze Egg Lemonade.
(A large
b.arglass.) 1 egg; 1 tablespoon of
sugar; 1/2 the juice of a lemon; fill % of the glass
with fine ice; balance with water. Use the shaker
until well mixed; strain, grate a little nutmeg
on top.
Sauteme Punch.
Is composed of the same ingredients as claret
punch, but substituting Sauterne wine for the
claret.
Scotch Whisky Skin.
(A small whisky glass.) 1 wineglass of Scotch
whisky; fill glass half full with hot water; put
a piece of lemon peel on top.
Shandy Gaff.
(A large bar glass.) Half the glass fill with
lager; half the glass fill with ginger ale. It is
also made with half ale and half ginger ale.
Sherry and Egg.
(A whisky glass.) 1 egg, ice cold; 1 wineglass
sherry wine. Before dropping in the egg, cover
the bottom of the glass with a little sherry; this
will prevent the egg adhering to the glass; or,
after preparing the egg as above set the bottle
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