1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

now TO MIX FANCY DRINKS. ,29

ST. CROIX Oil SAXTA CRUZ FIX. (Use a small bar glass.)

Fill glass with shaved ice. 1 teaspoonful powdered white sugar. % wine-glass water. 2 or 3 dashes lemon juice. pony fruit syrup. 1 wine-glass St. Croix or Santa Cruz rum. Stir well. Dress with fruit, orange or pineapple. Serve with a straw.

WHISKY FIX.

(Use large bar glass.)

1 glass shaved ice. 1 teaspoonful powdered white sugar. Juice of half a lemon. ^ pony pineapple or any fruit syrup. I wine-glass whisky. Add orange or pineapple cut small. Stir well and dress with fruit. Serve with a straw.

BRANDY FIZZ.

(Use medium bar glass.) 1 teaspoonful powdered white sugar.

Juice of half a lemon. 1 wine-glass brandy.

1 or 2 dashes of white of egg. % glass shaved ice. Shake well. Strain into a fizz glass; fill up with Seltzer or Apol- linaris water. This must be imbibed immediately.