White Lion

Source:  The Bartender's Guide: How To Mix Drinks page:  70
1 1/2 tea-spoon white sugar

Ingredient: white sugar

What it is:  Additive
Class of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

(More about white sugar)

 pulverized
1/2 lime

Ingredient: lime

What it is:  Fruit

A number of different fruits (generally citruses), both species and hybrids, which have their origin in the Himalayan region of India, and which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour and acidic pulp.

(More about lime)

 squeeze out juice and put rind in glass
1 wine-glass Santa Cruz rum

Ingredient: Santa Cruz rum

Also Known As:  Virgin Island rum, St Croix What it is:  Rum
Rum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.

(More about Santa Cruz rum)
1/2 tea-spoon Curaçao

Ingredient: Curaçao

Also Known As:  Curaçoa What it is:  Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao.  Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution:  Triple sec

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1/2 tea-spoon raspberry syrup

Ingredient: raspberry syrup

What it is:  Syrup
Raspberry and sugar syrup.

(More about raspberry syrup)
(Use small bar glass.)

Mix well, ornament with berries in season, and cool with shaved ice.