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The Complete Bu ffet Guide, or
SANTA CRUZ SOUR.
(Use small bar glass.)
I
large teaspoonful of powdered white sugar dis·
solved in a little Apollinaris or Seltzer 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 wine-glass, ornament with orange
and berries in season.
BRANDY SHRUB.
.
(Use bowl-to make 8 quarts.)
6 lbs. of loaf sugar, dissolve well with a bottle of
plain soda.
5
quarts of old brandy.
3 quarts of sherry.
12
lemons.
Peel the rind of
5
lemons; add the juice of the
other 7 lemons and mix with brandy into the bowl ,
cover it close for
5
days, then
a~d
the sherry and
sugar, strain through a bag, and bottle.
CURRANT SHRUB.
(Use a bowl for mixing ; general rule for preparing.)
1
quart of currant juice.
1
J{
lbs. of loaf sugar.
Boil it gently 8 or
10
minutes , skimming it well;
take it off, and when lukewarm, add
J{
gill of brandy
to every pint of shrub . Bottle
t~ght.
Mix a little shrub with ice water and you will h a ve
a
delicious driflk. Shrub may be made of ch er ry or