jigger Brandy.

1/2 pony Jamaica Rum.

Stir; decorate with Fruit and Serve with Straws.

CURRANT SHRUB

For mixing use a porcelain-lined or agate vessel, and put in:

1-1/2 lbs. Cut Loaf Sugar.

1 quart Currant Juice

Place vessel on the fire and let it boil slowly for 10 minutes, and skim
well while boiling. Then remove vessel from fire and add 1/2 gill of
Brandy to every pint of Shrub. Bottle and cork securely. This drink is
served by simply pouring a little of the Syrup into Ice Water, as any
drink from Fruit Syrup is prepared. The basis preparation for all Shrubs
or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the
same way as directed for Currant Shrub, varying the quantity of Sugar
used to suit the kind of Fruit.

DERONDA COCKTAIL

Fill large Bar glass with Shaved Ice.

1-1/2 jiggers Calisaya.

1-1/2 jiggers Plymouth Gin.

Shake; strain into Cocktail glass and serve.

DIARRHEA DRAUGHT

Into a Whiskey glass pour:

1/2 jigger Blackberry Brandy.

1/2 pony Peach Brandy.

2 dashes Jamaica Ginger.

Grate Nutmeg on top and serve.

DIXIE COCKTAIL

Add to a plain Whiskey Cocktail:

1 dash Curacoa.

6 drops Creme de Menthe.

DREAM

Fill large Bar glass 2/3 full Shaved Ice.

1 teaspoonful Bar Sugar.

3 dashes Lemon Juice.

1 white of an Egg.

1 Wineglass Milk and Cream.

1 jigger Tom Gin.

Shake thoroughly; strain into tall, thin glass; cover the top lightly
with Creme de Menthe and serve.

DELUSION

Use a large Mixing glass; fill with Shaved Ice.

1/2 Lime Juice.

2/3 white Creme de Menthe.

1/3 Apricot Brandy.

Shake well; strain into thin Stem glass and serve.

DORAY PUNCH

Fill large Bar glass 2/3 full Shaved Ice.

2 teaspoonfuls Lemon Juice.

4 dashes Pineapple Syrup.

4 dashes Gum Syrup.

1/4 jigger Jamaica Rum.

1/4 jigger green Chartreuse.

1/2 jigger Tokay Wine.

1/2 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.

DORAY SOUR

Fill large Bar glass 2/3 full Shaved Ice.

3 dashes Gum Syrup

4 dashes Lemon Juice.

1 dash Lime Juice.

1 teaspoonful Abricontine or green Chartreuse.

1/2 jigger Tokay or Sweet Catawba Wine.

1/2 jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash
with Apollinaris or Seltzer; top off with a little Claret and serve.

DUPLEX COCKTAIL

Fill