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Sangrees.
Ale.
Use a fizz glass.
One table spoon sugar dissolved in a little water.
Fill glass with ale; (old, new or mixed).
Grate nutmeg on top and serve.
Brandy.
Use a split glass (six oz).
Two pieces of ice.
Two bar spoons sugar dissolved in a little water.
One jigger Brandy.
Stir, sprinkle a little nutmeg on top and serve with or without
the ice.
Porter or Dublin Stout.
Use a fizz glass.
Two bar spoons sugar dissolved in a little water.
Two or three pieces of ice.
Fill with porter.
Stir, remove the ice, sprinkle nutmeg on top and serve.
Port wine.
Use a small mixing glass.
Two or three pieces of ice.
One bar spoon sugar.
One and one-half jigger Port wine.
Shake well, strain into a Burgundy glass, nutmeg on top and
serve.
Sherry wine.
Same as Port wine.
Santa Barbara Rain Bow.
Use a Pusse Cafe glass.
One—third Green Creme de Menthe.
One-third Red Creme de Menthe.
One-third White Creme de Menthe.
Santa Cruz Rum Daisy.
Use a small mixing glass.
Three dashes gum syrup.
Two dashes Maraschino.
Juice of one-half small lemon.
One jigger Santa Cruz Rum.
Fill glass with ice.
Stir well and strain into a cocktail glass.
Santa Maria Bracer.
Use a large mixing glass.
Three bar spoons sugar.
One-half jigger Creme de Menthe.
Juice of one-half small lemon.
One bar spoon Raspberry syrup.
One jigger Brandy.
One egg.
.
.
Fill mixing glass with shaved ice, shake well and strain into a
sour glass.
Nutmeg on top and serve.
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