1884 The Modern Bartenders' Guide by O. H. Byron

BRANDY AND GINGER ALE.

H

Black Stripe.

(A small bar glass.)

1 wine-glass St. Croix rum or Jamaica. 1 table-spoon "New Orleans" molasses. If called for in summer,stir in about a table-spoon of water and cool with fine ice. 'If in the winter, fill the glass with boiling water, grat ing a little nutmeg on top, and serve.

Blue Blazer,'

jtable-spoon sugar, dissolved in a little hot water. 1 wine-glass Scotch whisky. Set the liquid on fii-e, and, while blazing, pour 3 or 4 times from one mug into another. This will give the appearance of a stream of liquid fire. Twist a piece of lemon peel on top with a little grated nutmeg, and serve. As this preparation requires skill, it is quite requisite that the amateur should practice with cold water at firet.

Brandy and Ginger Ale.

(Alarge bar glass.)

2 or 3lumps ice. 1 wine-glass brandy. 1 bottle ginger ale. Mix well together and serve. The imported ginger is the best to use as it not only mixes better, but gives more satisfaction.