1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Southern Club Royal Gin Fizz. (Use large mixing glass full shaved ice.) Juice of 1/2 lemon or use from lemon squirt bot tle same amount, use judgment; 1 ordinary sized drink of gin, Gordon or domestic; sugar to taste; 1 whole egg; milk to suit; shake well, strain into large fizz glass; add to above 2 squirts orange flower water; squeeze orange peel in fizz glass and leave peel in glass; fill up with Apollinaris. Stir well and serve while foaming. St. Croix Crusta. (A large bar glass.) Prepare the rind of a lemon as in a Brandy Crusta, etc.; 3 or 4 dashes of orchard syrup; 1 dash of Angostura bitters; 1 dash of lemon juice; 2 dashes of maraschino; 1 wineglass of St. Croix rum; giass of fine ice. Star and strain into the wineglass. Dross with bits of fruit, berries. St. Croix Fix. (A large bar glass.) Fill glass with fine ice; 1/2 tablespoon of sugar; 1/2 wineglass of seltzer; 2 or 3 dashes of lemon juice; 1/2 pony of pine apple syrup; 1 wineglass of St. Croix rum. Stir well. Dress with fruit. Serve with a straw. St. Croix Sour. (A large bar glass.) 1/2 tablespoon of sugar, dissolve in a little seltzer water; % of a lemon squeezed into the glass; % glass of fine ice; 1 wineglass St. Croix rum. Stir well; strain into a sour glass; dress with fruit in season. Telephone Fizz. (Use large bar glass.) Fill half full with fine ice; 1 teaspoon sugar; 1 pony glass French

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