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WEHMAN'S BARTENDERS' GUIDE.
35
Jamaica Rum Som*.—(Use a large bar glass.)
}4 table-spoonful of sugar.
2or 3 dashes of Lemon Juice.
1 squirt of Syphon Selters, dissolve well.
% glass of fine shaved ice.
1 Wine glass of Jamaica Rum.
Stir well with a spoon,strain into a sonr glass, ornament with
fruit, and sei've.
^
Wllislcey Sour.—(Usea large bar glass.)
yi table-spoonful of sugar.
^
3 or4 dashes of Lemon Juice.
1 squirt of Syphon Selters water, dissolve the sugar and
lemon well with a spoon.
Fill the glass with ice.
1 wine glass of Whiskey.
Stir up well, strain into a sour glass; place your fruit
into it, and serve.
Santa Cruz Sour.—C^se a small bar glass.)
1 large tea-spoonful of white sugar dissolved in a little
Seltzer or Apollinarls water.
3 dashes of Lemon Juice.
1 wine glass of Santa Cruz Rum.
Fill the glass full of shaved ice, shake up and strain into a
claret glass, ornament with orange and berries in season.
Wliite liion.—(Use a small bar glass.)
1 tea-spoonful of pulverized white siigar.
yi a lime(squeeze out juice and put rind in glass).
1 wine glass Santa Cruz Rum.
1 tea-spoonful of Curaeoa.
1 tea-spoonful of Raspberry Syrup.
Fill the glass half-full of shaved ice, shake up well and strain
into a cocktail glass.
Rock and Rye.—(Use a whiskey glass.)
This drink must be very carefully prepared, and cai'e must
be taken to procure the best Rock Candy Syrup, and also the
best of Rye Whiskey, as this drink is an effective remedy for
sore throats, etc.
In serving Rock and Rye, put ^ table-spoonful of Rock
Candy Syrup into the glass, place a spoon in it, and hand the
bottle of Rye Whiskey to the customer, to help himself.