1895 Official hand-book and guide (1895)

half full of water, 2 dashes of maraschino, Mix well, strain into the wine glass prepared as above, trim with fruit, serve. 1 wine glass of St. Croix rum.

St. Croix Fix.

(Use large bar glass.)

2 teaspoonf uls of sugar, 3 dashes of lemon juice, ; 2 pony of pineapple syrup.

Water to dissolve the above. Fill the glass with fine ice. 1 wine glass of St. Croix rum. trim with fruit, serve with straws.

Mix well,

St. Croix Rum Punch. (Use large bar glass.) i tablespoonfulpf 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

Mix well, trim with fruit,

St. Croix rum.

serve with straws.

St. Croix Rum Fizz (Use large bar glass.)

x / 2 tabiespoonful of fine sugar, juice of half a lemon, 1 teaspoonf ul of white of egg. Fill glass % full 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 teaspoonf uls of sugar, juice of half a lemon. (See next page.^) 41