1910 Jack's Manual by J A Grohusko

SODA LEMONADE

2 teaspoonfuls sugar Juice of t lemon

lump of ice

i

i bottle of club or lemon soda. Ornament with fruits in season and serve with straws

SODA NEGUS (Use small punch bowl.)

i pint of Port wine i tablespoon Angostura bitters 12 lumps loaf sugar 12 cloves

i teaspoonful nutmeg.

Put above ingredients into a clean saucepan, warm and stir well; do not let it boil; pour in on this mixture I bottle plain soda. Put in punch bowl and serve in cups.

ST. CHARLES PUNCH (Use large bar glass.)

i teaspoonful sugar 3 dashes of lemon juice i dash seltzer 75% Port wine 25-% brandy 2 dashes Curacao

i dash Genuine Angostura bitters. Stir well, fill

glass with shaved ice, trim with friui and

serve with straws.

ST. CROIX CRUSTA (Use mixing glass half full of ice.)

3 dashes of gum syrup i clash of Peychaud bitters 2 dashes of lemon juice i dash of mineral water 2 dashes Maraschino ioo% St. Croix rum.

Mix well, strain into stem glass, prepared ab follows: Remove the peel from one lemon in one long string, put into stem glass after moistening and dipping in sugar.

ST. CROIX FIZZ

teaspoonful sugar

t

Juice of t lemon 100% of St. Croix rum Fill glass with broken ice. Shake and strain.

Fill glass with fizz water and serve

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