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SCOTCH RICKEY SHERRY SANGAREE
V/z Oz. Scotch Whiskey
1 Juice of a Lime
I Cube of ice
Fill glass with Seltzer.
1 Twist of Lemon peel
SLOE GIN RICKEY
2 Oz. Sloe Gin
1 Juice of a Lime
1 Teaspoon Sugar
2 Cubes of Ice
Fill gloss with Seltzer.
I Twist of Lime peel
SANGAREES
Vz Teaspoon Sugor
2 Oz. Brandy
Stir well end serve.
Grate nutmeg on top.
PORT WINE
SANGAREE
1 Teaspoon Sugar
6 Oz. Port Wine
Shake well with ice and strain.
Grate nutmeg on top.
RUM SANGAREE
Teaspoon Sugar, dissolved
in seltzer
Oz. Jamaica Rum
Oz. Seltzer
Cubes of Ice
Grate nutmeg on top.
4 Oz. Sherry Wine
Vz Teaspoon Sugar
Shake well with ice and strain.
. Grate nutmeg on top.
SHAKES
WHSHIRE SHAKE
BRANDY SANGAREE
1 Cube of Ice
2 Oz. Wafer
V/z Oz. New England Rum
% Oz. Cherry Liqueur
1 Juice of a Lime
1 Teaspoon Maraschino
Fill gloss with crushed ice.
Decorate with pineapple
and fresh mint.
WHISKEY SHAKE
GIN SANGAREE
Vz Teaspoon Sugar
4 Oz. Dry Gin
1 Cube of Ice
Stir well and serve with
I Teaspoon Sherry Wine on
top
1 Juice of a Lemon
4 Oz. Rye Whiskey
2 Teaspoons Sugar
Shake well with ice and strain.
SHRUBS
CURRANT SHRUB
1 Pound Sugar
' Pt. Strained Currant Juice
Boil for 8 minutes; when cooled,
odd
Vz Pt. Brandy
Then bottle tightly.
ORIGINALSHRUB
1 Pt. Lemon Juice
2 Pounds Sugar
3 Pts. New England Rum
4 Pts. Water
Mix well and let it stand 6
weeks before serving.
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