1912 Hoffman House Bartender's Guide by Charley Mahoney

Santa Cruz Sour.

Use large bar glass. One large teaspoonful sugar, dissolved in a little seltzer or Apollinaris water. . Three dashes lemon juice. One wine-glass Santa Cruz rum. Fill the glass three-quarters full of shaved ice. shake up, and strain into a sour glass; ornament with orange and berries in season.

Whiskey Sour.

Use large bar glass. One and one-half tablespoonfuls sugar, dissolved in a little seltzer or Apollinaris water. The juice of half a small lemon. One wine-glass of Bourbon or rye whiskey. Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries.

Brandy Sour.

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Use large bar glass. One large teaspoonful sugar, dissolved in a little Apollinaris or seltzer water. Juice of half a lemon. One dash Curacoa. One wine-glass brandy. Fill the glass with shaved ice, shake, and strain a claret glass. Ornament with orange and ber

into ries.

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