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

TOM COLLINS BRANDY.

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To be prepared witli the same care as in concocting Pousse Cafe, not allowing the different liquoi-s to run into one another.

Brandy Champerelle. (A sherry wine-glass.)

i wine-glass brandy. n 4 do. Maraschino, j do. Angostura bitters. Keep colors separate.

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Pony Brandy. (Pony Glass.) Set before the customer a small bar glass, and another containing ice water. Fill a pony glass with best brandy, and pour it into the empty glass.

Brandy Scaffa. (A sherry glass.)

J of raspberry syrup. J of Maraschino. i of Chartreuse (green.) i of brandy. Keep different articles separate as in Crustas. Tom Collins Brandy. (A large bar glass.)

5 or 6 dashes gum syrup. 1 or 2 do. Maraschino.

Juice of small lemon. 1 wine glass brandy. 1 or 2lumps of ice. Fill up with plain soda. Do not shake if the soda is cold.