1912 Dr Siegert's Angostura Bitters

Recipes for Mixing Fancy Drinlis

1 dash Dr. Siegerfs Genuine Angostura Bittera. Stir well, fill up with ice, trim with fiuit, serve with straw. ST. CROIX RUM PUNCH Use large bar glass half full of ice. 1 tablespoon sugar. 3 or 4 dashes of lemon juice. 1 dash of mineral water. 1 dash of Jamaica rum. 1 dash Dr. Siegerfs Genuine Angostura Bitters. 1 jigger of St. Croix rum. 1 slice of lemon. Stir well, fill up with ice, trim with fruit, serve with straw. ST. CROIX RUM FIZZ Use large bar glass half full of ice. atablespoon sugar. 3 or 4 dashes of lemon juice. White of 1 egg. 1 jigger of St. Croi.x rum. Shake well, strain into fizz glass, fill up with seltzer or carbonated water and serve. ST. CROIX SOUR Uselarge bar glass half full of ice. ]-i tablespoon sugar. 1 dash mineral water. 1 jigger St.Croix rum. Shake well, strain into sour glass with slice of lemon and serve. SUISSESSE White of an egg. 1 pony absinthe. 1 teaspoon powdered sugar. Use mixing glass half_ filled with ice. Strain tpsmall glass and fill with seltzer.

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