1933 Mixer's Guide

MIXER'S GUIDE

75

WHITE LION Large bar glass.—^Dissolve one tablespoon fine sugar in water, juice and rind of half a lemon, two teaspoons raspberry syrup, one wine glass St. Croix rum, i/i pony Curacoa. Fill with fine ice, mix well, dress with fruits and serve with straws.

Juleps

BRANDY JULEP

One-half teaspoonful of sugar. Add a little water to dissolve sugar. Four sprigs of mint.

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100 per cent Brandy. Jigger measure. One dash of Jamaica Rum. Fill glass with ice. Trim with fruits in season and serve with straws. BRANDY JULEP Use a large bar glass.—Fill with shaved ice, one wine glass brandy, two dashes Jamaica rum. Crush 4 sprigs of mint in a little sugar and water with a muddler until the flavor has been extracted; then take out the mint and pour in the flavored water. Stir well; decorate with fruit and sprigs of mint and serve with straws.

CHAMPAGNE JULEP

One lump of sugar. One sprig of mint. Fill glass with Champagne. Ornament with fruits in season.