1/2 jigger Rye or Bourbon Whiskey.
Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1 tablespoonful of Molasses.
If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on top.
If to serve cold, add 1/2 Wineglass Water. Stir
well and fill up with
1 lb. white Sugar.
Juice of 6 Lemons.
1 quart Guinness Stout.
1 quart Champagne.
Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in Punch glasses dressed with Fruit.
Fill Mixing glass 2/3 full Shaved Ice.
1/4 teaspoonful Lemon Juice.
1 teaspoonful Syrup.
1/2 jigger Vermouth.
1/2 Jigger Sloe Gin.
1 dash Angostura Bitters.
2 dashes Orange Bitters.
Stir; strain into Cocktail glass and serve.
Fill large Bar glass 2/3 full Shaved Ice.
4 dashes Lime or Lemon Juice.
1 teaspoonful Pineapple Syrup.
1/2 teaspoonful green Chartreuse.
1 jigger Sloe Gin.
Stir; strain into Claret glass; ornament with Fruit and serve.
Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.
1/2 Lime or 1/4 Lemon.
4 dashes Raspberry Syrup.
1 pony Vermouth.
3/4 jigger Gin.
Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.
Use two Pewter or Silver Mugs.
1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.
Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.
Into a large Bar glass put:
2 teaspoonfuls Bar Sugar.
2 dashes Lemon Juice.
1 dash Lime Juice.
Fill up with Shaved Ice and add:
1 pony Brandy.
1 jigger Santa Cruz Bum.
Stir; dress with Fruit and serve with Straws.
Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.