1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Santa Cruz Sour. (A small bar glass.) l large teaspoonful of white sugar, dissolved in a little Apollinaris water; 3 dashes of lemon juice; 1 wineglass 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. Saratoga or Sea Breeze Egg Lemonade. (A large b.ar glass.) 1 egg; 1 tablespoon of sugar; 1/2 the juice of a lemon; fill % of the glass with fine ice; balance with water. Use the shaker until well mixed; strain, grate a little nutmeg on top. Sauteme Punch. Is composed of the same ingredients as claret punch, but substituting Sauterne wine for the claret. Scotch Whisky Skin. (A small whisky glass.) 1 wineglass of Scotch whisky; fill glass half full with hot water; put a piece of lemon peel on top. Shandy Gaff. (A large bar glass.) Half the glass fill with lager; half the glass fill with ginger ale. It is also made with half ale and half ginger ale. Sherry and Egg. (A whisky glass.) 1 egg, ice cold; 1 wineglass sherry wine. Before dropping in the egg, cover the bottom of the glass with a little sherry; this will prevent the egg adhering to the glass; or, after preparing the egg as above set the bottle

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