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

26

27—BRANDY SWIZZLE. S.D. Fill tumbler with fine chipped ice ; put in half teaspoonful of powdered sugar; add four or five drops of BokeFs bitters, a dash of noyeau, and halfa wine-glassful of brandy ; then take a swizzle stick and swizzle well until you obtain a froth; after which strain off into a wine glass. 28—BRANDY TWIST. S.D. Same as No. 160, substituting brandy for whiskey. 29—BOURBON COCKTAIL. S.D. Same as No. 12, substituting Bourbon whiskey for brandy. 30—BOURBON SOUR. S. D. Same as No.69, substituting Bourbon for gin. 31—BOURBON WHISKEY SKIN. S. D. Same as No.24, substituting Bourbon whiskey for brandy. 32—CHAMPAGNE COCKTAIL. S.D. Take a pony tumbler and half fill it with chipped ice ; put in three orfour drops ofAngostura bitters; same of plain syrup ; fill up the glass with cham pagne, and squeeze a small piece oflemon peel on top. 33—CHAMPAGNE COBBLER. L.D. Take a large soda-water glass and fill with chipped ice ; putin a teaspoonful ofsugar; squeeze half a lemon in; add half a liqueur-glassful of brandy, ditto of curagoa; fill up with champagne ; decorate with fruits in season ; dash the top with claret, and serve with straws. •