1933 Mixer's Guide

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MIXER'S GUIDE

ST. CROIX RUM PUNCH

Use large bar glass. One tablespoonful of sugar.

One wine glass of St. Croix rum. One teaspoonful of raspberry syrup. One-half wine glass of Jamaica rum. Fill with cracked ice; shake well; ornament with fruit in season and serve with straws.

TIP TOP PUNCH

Use large bar glass. One lump of loaf sugar.

One-half pony glass of brandy. One-half pony glass of Curacoa. One-half small lemon. Three or 4 lumps of ice. Fill up the glass with champagne; stir with spoon; dress the top with slices of pineapple or orange; serve with straws.

VANILLA PUNCH

Use tall, thin bar glass. One tablespoonful of sugar. Two tablespoonfuls of vanilla extract. One wine glass of brandy.

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Three dashes of lemon juice. Two dashes of Curacoa. Shake well; ornament with slices of oranges; serve with straws.

WHISKY PUNCH

Use large bar glass. One tablespoonful of lemon juice. One wine glass of whisky. One-fourth wine glass of Jamaica rum. One tablespoonful of sugar.

One-half wine glass of water. Five drops of raspberry syrup. Fill glass with aacked ice. Shake well; dress top with 1 slice of orange, 1 piece of pineapple and serve with straws.