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1 h.e Complete Buffet Guide, or
GIN CRUS'!'A.
Is prepared the same as the Brandy Cntsta, substi–
tuting
gin
for brandy.
I •
I
BRANDY CRUSTA.
(Use small bar glass.)
U
of a glass filled with shaved ice.
3 or 4 dashes
gum
syrup.
1
or
2
dashes Angostura or Boker's
bi~ters.
1
or
2
dashes lemon juice.
2
dashes Maraschino.
1
wine-glass of brandy.
Procure a nice, bright lemon, the size of your wine–
glass; peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice
of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well
into this prepared glass. Ornament with a little
fruit, and serve.
ST. CROIX CRUSTA.
(Use large bar glass.)
Prepare the rind of a lemon as in a Brandy Cr.ista,
etc.
3
or
4
dashes orchard syrui:.
1
dash of Angostura or Bo1 .er's bitters.
1
dash of lemon juice.
2
dashes of Maraschino.
1
wine-glass of St. Croix
rum.
U
glass shaved ice. Stir and strain into the
wine-glass.
Ornament with bits of fruit and berries
and serve.