1913 Bartenders' Manual (Bartenders Association of America)

B A R T E N D E R S ' M A N U A L Santa Cruz Fix.—(A small bar glass.) 1 large teaspoonful of powdered sugar dissolved, in a little water; 2 dashes of Curacoa; the juice of lemon; a wineglass of Santa Cruz rum; fill up the glass % full of shaved ice. Stir well and ornament the top with a slice or orange and a piece of pineapple. Santa Cruz Rum Daisy.—(A small bar glass.) 3 or 4 dashes of rum syrup; 2 or 3 dashes of Curacoa; the juice of a lemon; 1 wineglass of Santa Cruz rum; lill glass % full of shaved ice. Shake thor oughly, strain into a large cocktail glass and fill up with seltzer water. Santa Cruz Rum Punch.—(Use large bar glass.) 1 tablespoonful powdered white sugar, dissolved in a little water; 1 wineglass'Santa Cruz rum; 14 wine- gli.ss Jamaica rum; 2 or 3 dashes lemon juice; 1 slice of orange (cut in quarters). Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw. Santa Cruz Sour.—(A small bar glass.) 1 large teaspoonful of white sugar, dissolved in a little apollinaris water; 3 dashes of lemon juice; 1 wine glass of Santa Cruz rum; fill the glass full of shaved ice. Shake up and strain into a claret wineglass; ornament with orange and berries in season. Santinas New Orleans Pousse Cafe.—-(A sherry glass.) V:i wineglass of brandy; Vs wineglass of maraschino' Va wineglass of Curacoa. Careful at tention must be paid to arrangement of colors, and to preventing the different portions from running into each other. Saratoga Cocktail.—(A small bar glass.) 2 dashes of Angostura bitters; 3 small lumps of ice; 1 pony of brandy; 1 pony of whisky; 1 pony of vermouth. Shake up well, then strain into a claret glass, and serve with a slice of lemon. Saratoga or Sea Breeze Egg Lemonade.—(A large bar glass.) 1 egg; 1 tablespoon of sugar; )4 the juice of a lemon; fill )4 of the glass with fine ice; balance with water. Use the shaker until well mixed; strain; grate a little nutmeg on top. Saratoga Sour.—(Tn a punch goblet.) Put a lump of ice; Rj of orange; )4 drink of dry gin; R2 drink drink of whisky. Stir, and fizz while stirring. Sauterne Cobbler.—1 teaspoon of sugar; Rj wine glass of orchard syrup; fill glass with fine ice;^ 2 wineglasses of Sauterne. Stir well; dress with fruit, etc. Serve with a straw. Sauterne Punch.—Ts composed of the same in gredients as claret punch, but substituting Sauterne wine for the claret. 41