56 / 66
THE ART OF MIXING THEM
Southern Club Royal Gin Fizz.
(Use large mixing glass full shaved ice.)
Juice of 1/2 lemon or use from lemon squirt bot
tle same amount, use judgment; 1 ordinary sized
drink of gin, Gordon or domestic; sugar to taste;
1 whole egg; milk to suit; shake well, strain into
large fizz glass; add to above 2 squirts orange
flower water; squeeze orange peel in fizz glass and
leave peel in glass; fill up with Apollinaris. Stir
well and serve while foaming.
St. Croix Crusta.
(A large bar glass.) Prepare the rind of a
lemon as in a Brandy Crusta, etc.; 3 or 4 dashes
of orchard syrup; 1 dash of Angostura bitters;
1 dash of lemon juice; 2 dashes of maraschino; 1
wineglass of St. Croix rum; giass of fine ice.
Star and strain into the wineglass. Dross with
bits of fruit, berries.
St. Croix Fix.
(A large bar glass.) Fill glass with fine ice;
1/2 tablespoon of sugar; 1/2 wineglass of seltzer;
2 or 3 dashes of lemon juice; 1/2 pony of pine
apple syrup; 1 wineglass of St. Croix rum. Stir
well. Dress with fruit. Serve with a straw.
St. Croix Sour.
(A large bar glass.) 1/2 tablespoon of sugar,
dissolve in a little seltzer water; % of a lemon
squeezed into the glass; % glass of fine ice; 1
wineglass St. Croix rum. Stir well; strain into
a sour glass; dress with fruit in season.
Telephone Fizz.
(Use large bar glass.) Fill half full with fine
ice; 1 teaspoon sugar; 1 pony glass French
66