1933 Mixer's Guide

MIXER'S GUIDE

47

SALOME COCKTAIL

One-fourth Italian Vermouth. One-fourth French Vermouth. One-half Dry Gin. Two dashes orange bitters. Two dashes Creme de Rose. Frappe.

Jigger measure.

s

SANTA CRUZ RUM DAISY

Use small bar glass. One-third full of shaved ice. Juice of Yi lemon. Two dashes of gum syrup. Two dashes Curacao. One wine glass of Santa Cruz rum. Shake well; strain into cocktail glass; fill with seltzer and serve. SARATOGA COCKTAIL Mixing glass.—Half fill with ice, two dashes Angostura, three dashes Maraschino, three dashes pineapple syrup, one pony brandy, one pony whisky, one pony Vermouth. Mix well, strain into fancy glass, add one squirt champagne and serve. One pony of brandy. One pony of whisky. One pony Vermouth. One dash of Angostura bitters. Shake well; strain into cocktail glass and serve with slice of lemon. SEPTEMBER MORN One pony rum. One teaspoon grenadine. Juice of half a lime or lemon. White of one egg. Ice, shake well and serve. SARATOGA COCKTAIL Use small bar glass.- Three small lumps of ice.