1895 Mixed Drinks by Herbert W Green

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MIXED DRINKS.

CIDER NECTAR.

Fill large mixitig-glass half full of fine ice, one large spoonful sugar, one piece twisted lemon peel, two dashes lemon juice, two dashes brandy, five or six dashes sherry, two jiggers cider, one jigger Apollinaris or other good water. Stir well; fill with ice ; trim with fruits ; serve with straws.

BRANDY CHAMPERELLE.

In bell shape sherry-glass put one-fourth jig ger Curacao, one-fourth yellow Chartreuse, one- fourth Anisette, one-fourth brandy; pour over bar- spoon the same as in preparing a Pousse Cafe; ignite brandy if desired.

VANILLA PUNCH.

Fill large mixing-glass two-thirds full of fine ice, one large spoonful sugar, juice of one-eighth of a lemon, three dashes Curacao, one jigger brandy, six dashes vanilla. Mix with a spoon thoroughly ; fill with fine ice, trim with seasonable fruits; serve with straws.