1895 Official Hand-Book and Guide Bartender's Association of New York City

half full of water, 2 clashes of maraschino, 1 wine glass of St. Croix rum. Mix well, strain into the wine glass prepared as above, trim with fruit, serve. St. Croix Fix. (Use large bar glass.) 2 teaspoonfuls of sugar, 3 dashes of lemon juice,1/2pony of pineapple syrup. Water to dissolve the above. Fill the glass with fine ice. 1 wine glass of St. Croix rum. Mix well, trim-with fruit, serve with straws. 1 tablespoonful of sugar, 4 dashes of lemon or lime juice, 1 squirt of mineral water, dissolve well. Fill the glass with fine ice. 3 dashes of Jamaica rum, 1 wine glass of St. Croix rum. Mix well, trim with fruit, serve with straws. St. Croix Rum Fizz (Use large bar glass.) 1/2 tablespoonful of fine sugar, juice of half a lemon, 1 teaspoonful of white of egg. Fill glass3/8full of shaved ice. 1 wine glass of St. Croix rum. Mix well, strain into a fizz glass, fill with mineral water, serve at once. St. Croix Sour. (Use large bar glass.) 2 teaspoonfuls of sugar, juice of half a lemon. (See next page.) 41 St. Croix Rum Punch, (Use large bar glass.)