1910s Jack's manual by J A Grohusko (3rd edition)

SOUL KISS

5^ spoonful sugar 50% Byrrh wine 25% rye whiskey 25% French Vermouth Juice Yi orange Fill glass with ice. Shake with shaker and strain top ofif with fizz water. STARBOARD LIGHT (Serve in liquor pony glass.) 90% green crcme de menthe 10% brandy Serve. Delicious after-dinner cordial. STANTON COCKTAIL 2 dashes Benedictine 50% dry gin 50% French vermouth. Fill glass with ice. Stir, strain and serve. STAR COCKTAIL

1 dash of orange bitters 50% Italian vermouth 50% applejack. Fill glass with ice.

Stir, strain and serve.

ST. CHARLES PUNCH (Use large bar glass.)

1 teaspoonful sugar 3 dashes of lemon juice

1 dash seltzer 75% port wine 25% brandy 2 dashes Curagao 1 dash genuine angostura bitters. Stir well, fill

glass with shaved ice, trim with fruit and

serve with straws.

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

3 dashes of gum syrup 1 dash of Peychaud bitters 2 dashes of lemon juice 1 dash of mineral water

2 dashes maraschino 100% St. Croix rum.

Mix well, strain into stem glass, prepared as follows: Remove the peel from one lemon in one long string, put into stem glass after moistening and dipping in sugar. 85