1933 Mixer's Guide

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MIXER'S GUIDE

SANTA CRUZ FIX

Use large bar glass. One tablespoonful of fine sugar. Juice of 1/2 lemon. One tablespoonful of pineapple syrup. One wine glass of St. Cruz rum. Fill glass with cracked ice; stir with spoon; ornament with fruit and berries in season, and serve with straws. Use large bar glass. One-half tablespoonful of sugar dissolved in a little water. Three dashes of lemon juice. One wine glass of pineapple syrup. One wine glass of whisky. Fill with finely shaved ice; stir with spoon; ornament with grapes and berries in season; serve with straws. WHISKY FIX Fizzes BRANDY FIZZ Use large bar glass.—Fill i/^ full with cracked ice, white of 1 egg, one wine glass brandy. Shake well; strain into a fizz glass; fill up with seltzer water and serve immediately, as this drink should be taken while effervescing. FIZZ One drink London dry gin. Two teaspoonsful powdered sugar. Juice of one-half lemon. Shake well and serve. Sparkling water may be added if desired. SILVER FIZZ Same as above, but with white of an egg added.

GOLDEN FIZZ

Same, but with addition of whole egg.