1946 The Stock Club Bar Book by Lucius Beebe

Santa Cruz Daisy:

juice of half lime 2 oz. rum (Santa Cruz type)

3 dashes simple syrup 3 dashes Maraschino

Serve in goblet with finely shaved ice. Gar– nish with fruit and top with a squirt of soda water.

Rum Sling: '

I 1h oz. Jamaica rum 2 dashes Angostura hitters

Serve in highball glass with cracked ice. Fill ·with carbonic. Twist of lemon peel. Stir.

Planter's Punch:

% oz. lemon juice % oz. orange juice 4 dashes curagao 2 oz. Jamaica rum

Shake and strain into tall glass filled with shaved ice. Decorate with fruit and serve with straws.

/

Mojito Highball:

2 oz. rum 1 tsp. sugar juice of half lime and rind I cube ice

Serve in highball glass. Fill with soda. Dec- orate with 3 sprigs of rind. Stir. ·

If none of the foregoing compounds can abate the grief of a stormy morning, Cookie may prescribe for the drooping customer

58: Stork Club Bar Book