1933 300 Drinks and How to mix'em

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FANCY DRINKS—

Santinas New Orleans Pousse Cafe (A sherry wine-glass)

1/3 wine-glass brandy. 1/3 "

Maraschino.

1/3 " Curacoa. Careful attention must be paid to the arrangement of colors, and to preventing the different portions from running into each other. Arrack Punch (A bar glass) 1 table-spoon sugar dissolved in a little water. 1 or 2 dashes lemon juice. 1 wine-glass of Batavia arrack. % fill glass with fine ice. Shake well. Dress with fruits, and serve with a straw. Brandy Punch (A large bar glass) 1 table-spoon sugar dissolved in a little water. % of a small lemon. y* wine-glass St. Croix rum. " brandy. 1 piece pineapple. 1 or 2 slices orange. Fill glass with fine ice. Shake weU. Dress with fruits and serve with a straw. Champagne Punch (Serve in champagne goblets) 1 quart bottle wine. ^4 lb. sugar. 1 orange sliced. The juice of 1 lemon. 3 or 4 slices of pineapple. 1 wine-glass strawberry sjrrup. Dress with fruit, and serve.