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SOUL
KISS
5^
spoonful
sugar
50%
Byrrh wine
25%
rye
whiskey
25%
French
Vermouth
Juice
Yi
orange
Fill
glass
with
ice.
Shake
with
shaker
and
strain
top
ofif
with
fizz
water.
STARBOARD
LIGHT
(Serve
in
liquor
pony
glass.)
90%
green
crcme
de
menthe
10%
brandy
Serve.
Delicious
after-dinner
cordial.
STANTON
COCKTAIL
2
dashes
Benedictine
50%
dry
gin
50%
French
vermouth.
Fill
glass
with
ice.
Stir,
strain
and
serve.
STAR
COCKTAIL
1
dash
of
orange
bitters
50%
Italian
vermouth
50%
applejack.
Fill
glass
with
ice.
Stir,
strain
and
serve.
ST.
CHARLES
PUNCH
(Use
large
bar
glass.)
1
teaspoonful
sugar
3
dashes
of
lemon
juice
1
dash
seltzer
75%
port
wine
25%
brandy
2
dashes
Curagao
1
dash
genuine
angostura
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
2
dashes
of
lemon
juice
1
dash
of
mineral
water
2
dashes
maraschino
100%
St.
Croix rum.
Mix
well,
strain
into
stem
glass,
prepared
as
follows:
Remove
the
peel
from
one
lemon
in
one
long
string,
put
into
stem
glass
after
moistening
and
dipping
in
sugar.
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