Jerry Thomas' Bartender's Guide

Santa Cruz Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful of white sugar dissolved
in a little Seltzer or Apollinaris water.
3 dashes of lemon juice.
1 wine-glass of Santa Cruz rum.

Fill the glass full of shaved ice, shake up and strain
into a claret glass, ornament with orange and berries
in season.

Gin Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful of white sugar dissolved in
a little Seltzer or Apollinaris water.
2 or 3 dashes of lemon juice.
1 wine-glass of Holland or Old Tom gin.

Fill the glass full of shaved ice, shake up, and strain into a claret glass. Dress the top with orange, or pineapple and berries.

Whiskey Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little Seltzer or Apollinaris water.
The juice of half a small lemon.
1 wine-glass of Bourbon or rye whiskey.

Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries.

Brandy Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful. of powdered white sugar,
dissolved in a little Apollinaris or Seltzer water.
The juice of half a lemon.
1 dash of Curacoa.
1 wine-glass of brandy.

Fill the glass with shaved ice, shake, and strain into a claret glass. Ornament with orange and berries