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

HOW TO MIX FANCY DRINKS. 87

WHISKY AXD CIDEU. (Use large whisky glass.)

Hand the bottle of whisky to the customer to help himself; fill up the glass with good apple cider, stir well with a spoon and serve, and you will have a very nice drink.

SANTA CRUZ RUM D.tVISY.

(Use small bar glass.)

3 or 4 dashes of gum syrup. 2.or 3 dashes of Curacoa. The juice of half a lemon. 1 wine-glass of Santa Cruz rum. Fill glass one-thii'd full of shaved ice. Shake thoroughly, strain into a large cocktartl glass and fill up with seltzer or Appolinaris water. (Use small bar glass.) 1-largo teaspoonful of powdered sugar, dissolved in a little water. 2 dashes of^ Curacoa. The juice of half a lemon. A. wine-glass of Santa Cruz rum. Fill up the glass two-thirds full of shaved ice. stir well and ornament the top with a slice of orange and a piece of pineapple. SANTA CRUZ FIX.

WHISKY DAISY NO. 3.

(Use small bar glass.)

% tablespoonful of sugar. 3 or 4 dashes of lemon juice,