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II6
The Coniplete Buffet Guide, or
RUM COLLINS
Teaspoon of sugar.
1 jigger lemon juice.
1 jigger rum Bacardi.
2 jiggers seltzer water.
Serve in tall thin glass with ice.
RYE AND GRAPEFRUIT JUICE
1 part grapefruit juice.
2 parts rye whisky.
1 lump of ice.
,
Stir very gently and drink before it is too cold. One of these
before breakfast assures a perfect day.
SAM WARD
Fill a sauterne glass with shaved ice.
Remove the rind from a slice of lemon, and fit it on the inside
of the rim of the gla?S; then pour in
One pony of yellow Chartreuse, or any cordial you may prefer,
and serve.
SANTIAGO COCKTAIL
1 teaspoonful of sugar.
1
pony lime juice.
Dash of grenadine.
1
jigger rum Bacardi.
Frappe till icy cold. Serve
in
cocktail glass.
SCOTCH RICKEY
Juice
~
lime.
2 dashes lemon juice.
1 jigger Scotch.
Serve in tall thin glass one-half filled with cracked ice. Fill glass
with seltzer.
SCOTCH WHISKY COOLER
Use a large thin glass.
Pare a lemon so as to leave the rind in a spiral shaped piece.
Place a round piece of ice inside of the rind.
Add 1 jigger of good Scotch whisky.
One bottle of soda.
Stir well with large bar spoon and serve.