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SANTA CRUZ RUM DAISY.
25
2 dashes of Jamaica rum.
2 or 3 dashes of Curacoa cordial.
Brandy Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
The juice of half a small lemon.
1 small wine-glass of brandy.
Fill glas3 one-third full of shaved ice.
Shake well, strain int o a l a rge cocktail g l ass, an<I
fill up with Seltzer water from a syphon.
Take 8 dashes gum syrup.
whisky.
Fill glass one-third full of shaved ice.
VThisky Daisy.
(Use small bar-glass.)
2 dashek Orgeat syrup.
The juice of half a small lemon.
1 wine-glass of Greer's Old Vatted Highland
Shake well, strain i nt o a small cocktail g l ass, and
fill up with Seltzer or Apollinaris water.
Santa Oruz Rum Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
The juice ofhalf a smaH lemon.
1 wine-glass of Santa Cruz rum.
Fill glass one-third full of shaved ice.
Shake thoroughly, strain into a large cocktail glass,
and fill up with Apollinaris or Seltzer water.
2 or 3 dashes of Maraschino or Curaqoa.
Mm~ + l e e R T o l w an a a ®
Retai l Prio,6$„1/-Q 1/sper plug.