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HERE'S HOW
CLARET SANCAREE
Claret
to fill Sugar Syrup ....4 spoons
Nutmeg
to taste
Stir well with ice in tall highball glass. Grate nutmeg over
and serve.
FANCY SLING
Brandy
1 pony Benedictine
1 pony
Lemon
1 spoon Maraschino
1 spoon
Absinthe
1 pony Seltzer
to fill
Shake well with ice and strain into highball glass. Add cube
of ice, seltzer to fill, grate nutmeg over and serve.
GIN SANGAREE
Gin
jiggers Sugar Syrup ....2 spoons
Nutmeg
to taste
Stir well with ice in highball glass. Fill with ice water,
. grate nutmeg over and serve.
GIN SLING
Gin
jiggers Lemon
1 spoon
Grenadine
1 spoon Seltzer
to fill
Shake well with ice and strain into highball glass. Add
cracked ice, seltzer to fill and serve.
PORT SANGAREE
Port
2 jiggers Sugar
2 spoons
Nutmeg
to taste
Stir well with ice in highball glass. Fill with ice water,
grate nutmeg over and serve.
RUM SANGAREE
Rum
1% jiggers Sugar Syrup .....2 spoons
Nutmeg
to taste
Stir well with ice in highball glass. Fill with ice water,
grate nutmeg over and serve.