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.

-

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.

Made with