1934 Drinks as they were made before Prohibition by Ira D Altschul

Sangrees.

Ale.

Use a fizz glass. One table spoon sugar dissolved in a little water. Fill glass with ale; (old, new or mixed). Grate nutmeg on top and serve. Brandy. Use a split glass (six oz). Two pieces of ice. Two bar spoons sugar dissolved in a little water. One jigger Brandy. Stir, sprinkle a little nutmeg on top and serve with or without the ice. Porter or Dublin Stout. Use a fizz glass. Two bar spoons sugar dissolved in a little water. Two or three pieces of ice. Fill with porter. Stir, remove the ice, sprinkle nutmeg on top and serve. Use a small mixing glass. Two or three pieces of ice. One bar spoon sugar. One and one-half jigger Port wine. Shake well, strain into a Burgundy glass, nutmeg on top and serve. Sherry wine. Same as Port wine. Port wine.

Santa Barbara Rain Bow.

Use a Pusse Cafe glass. One—third Green Creme de Menthe. One-third Red Creme de Menthe. One-third White Creme de Menthe.

Santa Cruz Rum Daisy.

Use a small mixing glass. Three dashes gum syrup. Two dashes Maraschino. Juice of one-half small lemon. One jigger Santa Cruz Rum. Fill glass with ice. Stir well and strain into a cocktail glass.

Santa Maria Bracer.

Use a large mixing glass. Three bar spoons sugar.

One-half jigger Creme de Menthe. Juice of one-half small lemon. One bar spoon Raspberry syrup. One jigger Brandy. One egg.

. . Fill mixing glass with shaved ice, shake well and strain into a sour glass. Nutmeg on top and serve.

44