1889 The American Bar-tender's Guide (Australia) by Jerry thomas

25

SANTA CRUZ RUM DAISY.

Brandy Daisy. (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.

2 or 3 dashes of Curacoa cordial. The juice of half a small lemon. 1 small wine-glass of brandy.

2 dashes of Jamaica rum.

Fill glas3 one-third full of shaved ice. Shake well, strain int o a l a rge cocktail g l ass, an

VThisky Daisy. (Use small bar-glass.)

Take 8 dashes gum syrup.

2 dashek Orgeat syrup. The juice of half a small lemon. 1 wine-glass of Greer's Old Vatted Highland

whisky. Fill glass one-third full of shaved ice.

Shake well, strain i nt o a small cocktail g l ass, and fill up with Seltzer or Apollinaris water.

Santa Oruz Rum Daisy. (Use small bar-glass.)

Take 3 or 4 dashes of gum syrup.

The juice ofhalf a smaH lemon. 1 wine-glass of Santa Cruz rum. Fill glass one-third full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water. 2 or 3 dashes of Maraschino or Curaqoa.

Mm~ + l e e R T o l w an a a ® Retai l Prio,6$„1/-Q 1/sper plug.

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