1884 The Modern Bartenders' Guide by O H Byron( paper wrap)

13

BRANDY CIIAMPERELLE, NO 1.

Brandy and Gum. (Wliisky glass.)

1 or8 dashes gum syrup. 1 or2lumps ice. Place a spoon in the glass, and hand with a bottle of brandy to the customer.

Brandy and Soda or Stone Wall. (Alarge bar glass.)

1 wine-glass brandy. i glass with fine ice. Fill up with plain soda. The above is a pleasing drink for summer.

Brandy,burned,and Peach. (Small bar glass.)

1 wine-glass brandy. 1 table-spoon sugar. Burn brandy and sugar together in a dish or saucer. 2or 3 slices dried peach. Place the fruitin the glass, pour the burned liquid over it, grate a little nutmeg on top, and serve. The above is a Southern preparation, and often used in cases of diarrhoea.

Brandy Champerelle,No.1. (A sherry wine glass.)

i wine-glass Curacoa(red.) i " Chartreuse(yellow.) i " anisette or Maraschino. 1 " brandy. 2or 3di-ops Angostura bitters.

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