Page:Jerry Thomas - The bar-tender's guide (1887).djvu/32

 
 * The juice of half a small lemon.
 * 1 wine-glass of Santa Cruz rum.

Fill glass one-third full of shaved ice.

Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water.

 

Take 3 or 4 dashes of Orgeat, or gum syrup.

3 dashes of Maraschino.

The juice of half a small lemon.

1 wine-glass of Holland gin.

Fill glass one-third full of shaved ice.

Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apoilinaris water.

 

Take 1 table-spoonful of white pulverized sugar.

2½ table-spoonfuls of water, mix well with a spoon.

1½ wine-glass full of brandy.

Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add the brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and serve with a straw. 