1887 American and Other Drinks by Charlie Paul (second edition)

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21—BRANDY PUNCH. L.D. Fill half-a-pint tumbler with chipped ice ; put in a teaspoonful of powdered sugar; squeeze half a lemon in: add a wine-glassful of brandy ; shake well, place a slice of lemon on the top, and serve with straws. 22—BRANDY SCAFFA. S.D. Take a long thin liqueur glass ; put in half a liqueur-glassful ofbrandy and a halfofmaraschino; add two dashes of Angostura bitters on top.

23—BRANDY SOUR. S.D. Same as No.69. substituting brandy for gin.

24—BRANDY SKIN. S.D. Fill tumbler with chipped ice; put in a tea- spoonful of powdered sugar ; squeeze in half a lemon ; add a teaspoonful of strawberry syrup and half a wine-glassful of brandy ; then pare half a lemon (same as an apple) and put in wine glass; shake well and strain off.

25—BRANDY SLING. L.D. Same as No.67, substituting brandy for gin.

26—BRANDY SMASIJ. L.D. This beverage is ajulep on a small scale. Use half-a-pint tumbler, which fill with chipped ice; put in a teaspoonful of powdered sugar, and half a tablespoonful of water ; add half a wine-glassful of brandy, and a liqueur-glassful of "Liquid Sun shine"rum; use sprigs of mint, same as in Mint Julep; place a piece of orange-peel on top, and ornament with fruit in season.