1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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APPENDIX.

The foUowing additional Recipes include all the latest mventions in Beverage,s,obtained through the courtesy of some of the most celebrated caterers to the tastes of an appreciative public in our- first class bai'S and wine-rooms; also a number of new and highIy-aj)proved recipes for compounding Prepared Punches according to the latest and most poj)ular methods, with all the information necessary for making such of the ingi-edients as requii-e previous preparation.

237. Brandy Daisy.

(Use small bar glass.)

3 or 4 dashes gum sjuup. 2 or 3 do. orange cordial. The juice of half a lemon.

1 small wineglass of brandy. Fill glass halffull ofshaved ice. Shake weU and strain into a glass, and fill up with Selt zer water fi-om a syphon.

238. Whiskey Daisy. Prepai-ed in the same manner as Brandy Daisy,substi tuting whiskey for the brandy.