1889 The American Bar-tender's Guide (Australia) by Jerry thomas

COLD BRANDY TODDY.

Brandy Sour. (Use small bar-glass.) Take 1 large tea-spoonful of powdered white sugar, dissolved in a little Apollinaris or Seltzer water. The juice of half a lemon. 1 dash of Curaqoa. 1 wine-glass of brandy. Fill the glass with shaved. ice, shake, and strain into a claret glass. Or nament with orange and berries.

Egg Sour. (Use small bar-glass.) Take 1 tea-spoonful of wh ite sugar. 3 daslies of lemon juice.

1 pony of Curac.oa. 1 pony of brandy. 1 egg. 2 or 3 small lumps of ice. Shake up well, and reniove the ice before serving.

Cold Brandy Toddy . (Use small bar-glass.) Take 1 tea-spoonful of fine white sugar.

—,' wine-glass of water. 1 wine-glass of brandy. I lump of ice. Dissolve the sugar in the water, add the brand.y and ice, and stir with a spoon.

H a v e l o c k T o b o c c o s .

Finest Quality.