1933 Mixer's Guide

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MIXER'S GUIDE

103

RUM SMASH Large bar glass.—^Dissolve two teaspoons fine sugar in water, four dashes lemon juice, 1/2 glass fine'' ice, one wine glass Medford, rum. Mix well, strain into sour glass, add a sprig of mint.

WHISKY SMASH

Use small bar glass. One-half tablespoonful of sugar and 3 sprigs of mint pressed in a little water until the flavor is extracted. Two pieces of cracked ice. One wine glass of whisky. Shake well; dress top with mint and fruit, as in Mint Julep, and serve.

Sours

BLACKTHORN SOUR Use mixing glass. Fill 2/3 full of shaved ice; 2 teaspoonfuls lime or lemon juice; 1 teaspoonful pineapple syrup, 1/^ teaspoonful abrico- tine; 1 wine glass Sloe gin. Stir well, strain into claret glass, dress with fruit and serve. BRANDY SOUR Use a large bar glass. Fill glass with cracked ice, one-half table- spoonful sugar, two dashes lemon juice, one dash seltzer, one wine glass brandy. Stir; strain into glass; decorate with fruit and serve. CHAMPAGNE SOUR Use medium sized bar glass. Fill one-third full of shaved ice, three dashes of lemon juice, fill up with champagne. Stir gently; dress with fruit; dash with brandy and serve with straws.