1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

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APPENDIX.

ThefoîlowÎDg additional Eecipes include ail the latest inventions inBeverages, obtained through the courtesy of some of the most celebrated caterei-s to the tastea of an appréciative public in our first class bars and "wine-rooms; also a number of new and highly-approved recipes for compounding Prepared Punches according to the lateat and most popular methods, with ail the information necessary for making such of the ingi'edients as require previous préparation.

837. Brandy Daisy.

(UboBmall bar glosa.)

3 or 4 dashes gum eyrup. 2 or 3 do.

orange cordial.

The juice of half a lemon. 1 smaU wineglass ofbrandy. Pill glasa half fuU of ahaved ice. Shake well and strain into aglass, and fill up with Selt- zer water fi'om a aj'phon.

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