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

6s

HOW TO MIX FANCY DRINKS.

GIN SOUR.

(Use a small bar glass.)

1 teaspoonful powdered sugar. 5 dashes lemon or lime juice. 4 or 1 squirt Seltzer or Apollinaris water, % glass shaved ice. .1 wine-glass Holland gin. Stir well; strain into a sour glass; little fruit, and serve.

dress with a

JAMAICA RUM SOUR. (Use large bar glass.)

% of glass shaved ice. 1 teaspoonful powdered sugar.

2 or 3 dashes lemon or lime juice. % wine glass Seltzer or Apollinaris. 1 wine-glass Jamaica rum. Stir well, and strain into a sour glass; dress with fruit and serve.

MEDFORD RUM SOUR. (Use large bar glass.)

1 teaspoonful powdered sugar. 3 or 4 dashes lemon or lime juice. 1 dash of Seltzer from syphon. 1 wine-glass Medford rum; fill glass % full of shaved ice; strain and dress with fruits. ST. CROIX SOUR. (Use large bar glass.) 1 teaspoonful powdered sugar, dissolved in a little Seltzer or Apollinaris water. % of a lemon squeezed into the glass.