Slakethirst

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.

Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.

Fill large Bar glass nearly full Shaved Ice.

1 tablespoonful Bar Sugar.
¼ jigger Whiskey.
¼ jigger Jamaica Rum.
½ jigger Brandy.
1 slice Lemon.

Shake; dress with Fruit and serve with Straws.

(For a Party of Eight)

Into a Punch bowl pour:
2½ jiggers Lemon Juice.
4 jiggers Peach Brandy.
2 jiggers Cognac Brandy.
2 jiggers Jamaica Rum.
3 pints Ice Water.

Stir well; ladle into Punch glass and serve.

Fill large Bar glass ½ full Shaved Ice.

2 teaspoonfuls Bar Sugar.
1 Egg
1 pony Santa Cruz Rum.
1 jigger Brandy.

Fill up with Milk; shake thoroughly until the mixture creams; strain into tall thin glass; grate Nutmeg on top and serve.

(For a Party of 16)

1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.

Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.

Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.

Place the bowl on Ice ‘till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.