1912 The Buffet Blue Book bu John H Considine

196. ST. CROIX FIX.

Large bar glass half full of lee; 2 tea– spoons sugar, 3 dashes of lemon juice, 3 dashes pineapple syrup, 1 dash of seltzer, 1 jigger St. Croix rum. Stir well, fill up with lee, trim with fruit, serve with straw.

197. ST. CROIX RUM PUNCH.

Use large bar glass half full of lee; 1 tablespoon sugar, 3 or ·t dashes of lemon juice, 1 dash of mineral water, 1 dash Ja– maica rum, 1 jigger St. Croix rum, 1 slice of lemon. Stir well, fill up with ice, trim with fruit, serve with straw.

198. ST. CROIX RUM FIZZ.

Use large bar glass half full of lee; half tablespoon sugar, 3 or 4 dashes of lemon juice, white of 1 egg, 1 jigger of St. Croix rum. Shake well, strain into fizz glass, fill up with seltzer of carbonated water, and aerve. 199. ST. CROIX SOUR. Use large bar glass half full of lee, half tablespoon sugar, 1 dash mineral water, 1 jigger St. Croix r1.,m. Shake well, strain into sour glass with ~]tee of lemon, and serve. 200. SUNRISE PUNCH. l!de mixing glass half full of ice; 3 dashes pineapple syrup, 3 dashes lemon juice, 3 dashes syrup, 1-3 jigger sweet Catawba, 1-3 ,tgger Aprlcotlne, 1-3 New England Rum. ~ltlr well, strain Into punch glass, with slice of orange, and serve.

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