1887 American and Other Drinks by Charlie Paul (second edition)

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127—SANTA CRUZ RUM DAISY. S.D.

Talce half-pint tumbler half full of chipped ice; add three or four dashes of gum syrup, two or three dashes of maraschino or curagoa, the juice of half a lemon, a wine-glassful of Santa Cruz Rum; shake thoroughly, and strain into a large cocktail glass, and fill up with seltzer or apollinaris water. Take a pint tumbler with some ice, add a table- spoonful of powdered white sugar,^ two dashes Angostura bitters,four dashes of lemon juice,two dashes absinthe, a fresh egg, a wine-glass of brandy; shake well and strain into half-pint tumbler, and fill up with seltzer. 129—SARATOGA COCKTAIL. S.D. Take half-pint tumbler half full chipped ice; add two dashes Angostura bitters,apony ofbrandy, a pony of whiskey, a pony of vermouth; shake well, strain into a claret glass, and serve with a slice oflemon. 130—SARATOGA COOLER. L.D. Take a large soda glass; put in a teaspoonful of sugar,juice of half lemon,a bottle of ginger ale, a small piece of ice; stir well and serve with straws. 131—SAUTERNE CUP. L D, Use a large soda-water tumbler, which fill with chipped ice; put in a teaspoonful of powdered sugar; squeeze halfalemon in; add halfaliqueur- glassful of maraschino,a wine-glassful of sauterne; shake well, ornament with fruits in season; dash with claret and serve with straws. 128—SARATOGA BRACE UP. L.D.