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STONE WALL
iJselarge bar glass,with3or4lumps of ice.
1 teaspoon sugar.
1 jigger of whiskey.
1 bottle of plain soda.
Btir well, remove ice and serve.
ST. CHARLES PUNCH
Use large bar glass.
1 teaspoon sugar.
3 dashes of lemon juice.
1 ^ash seltzer.
1 jigger port wine.
y2jigger brandy.
2dashes Cura9ao.
1 dash Dr. Siegert's Genuine Aagostura
Bitters.
Stir well, fill glass with shaved ice, trim
with fruit and serve with straws.
ST, CROIX CRUSTA
Use mixing glass half full of ice.
3 dashes of gum syrup.
1 dash of Peychaud Bitters.^
3 dashes Dr. Siegert's Genuine Angostura
Bitters.
2 dashc.s of lemon juice.
1 dash of mineral water.
2 dashes Maraschino.
1 jigger St. Croix rum.
Mix well, strain into stem glass, prepared
w follows: Remove the peel from one lemon
in one long string, put into stem glass aher
moistening and dipping in sugar.
ST. CROIX FIX
Large bar glass half full of ice.
2 teaspoons sugar.
3dashes of lemon juice.
3 dashes of pineapple syrup.
1 dash of seltzer.
1 jigger of St. Croix rum.
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