1934 Tom and Jerry's Bartender's guide

The Complete Bu ffet Guide, or

90

SANTA CRUZ SOUR. (Use small bar glass.) I large teaspoonful of powdered white sugar dis· solved in a little Apollinaris or Seltzer water. 3 dashes of lemon juice. 1 wine-glass of Santa Cruz rum. Fill the glass full of shaved ice, shake up and strain into a claret wine-glass, ornament with orange and berries in season. (Use bowl-to make 8 quarts.) 6 lbs. of loaf sugar, dissolve well with a bottle of plain soda. 5 quarts of old brandy. 3 quarts of sherry. 12 lemons. Peel the rind of 5 lemons; add the juice of the other 7 lemons and mix with brandy into the bowl , cover it close for 5 days, then a~d the sherry and sugar, strain through a bag, and bottle. CURRANT SHRUB. (Use a bowl for mixing ; general rule for preparing.) 1 quart of currant juice. 1 J{ lbs. of loaf sugar. Boil it gently 8 or 10 minutes , skimming it well; take it off, and when lukewarm, add J{ gill of brandy to every pint of shrub . Bottle t~ght. Mix a little shrub with ice water and you will h a ve a delicious driflk. Shrub may be made of ch er ry or BRANDY SHRUB. .