1934 Tom and Jerry's Bartender's guide

1 h.e Complete Buffet Guide, or

26

GIN CRUS'!'A. Is prepared the same as the Brandy Cntsta, substi– tuting gin for brandy. BRANDY CRUSTA. (Use small bar glass.) U of a glass filled with shaved ice. 3 or 4 dashes gum syrup. 1 or 2 dashes Angostura or Boker's bi~ters. 1 or 2 dashes lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice, bright lemon, the size of your wine– glass; peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit, and serve. ST. CROIX CRUSTA. (Use large bar glass.) Prepare the rind of a lemon as in a Brandy Cr.ista, etc. 3 or 4 dashes orchard syrui:. 1 dash of Angostura or Bo1 .er's bitters. I • I

1 dash of lemon juice. 2 dashes of Maraschino. 1 wine-glass of St. Croix rum.

U glass shaved ice. Stir and strain into the wine-glass. Ornament with bits of fruit and berries and serve.