1895 Official Hand-Book and Guide Bartender's Association of New York City

Brandy Fizz. (Use large bar glass.)

1/2

teaspoonful of powdered sugar. 5 dashes of lemon juice. Fill the glass3/4full of ice.

i wine glass of brandy. A dash of white of egg. Shake well, strain into fizz glass, fill with mineral water, serve quick.

Brandy and Gum. (Use small bar glass.)

3 dashes of gum syrup. Small lump of ice. Put a spoon in the glass and set out a bottle of brandy for the customer to fill. Brandy Julep. (Use large bar glass.) I tablespoonful powdered sugar dissolved in1/2wine glass of water. 4 sprigs of mint, pressed in the sugar and water. wine glass of brand. Fill with ice, put the sprigs of mint in with the stems down, so as to allow the leaves to fringe the top of glass. i dash of Jamaica rum. Sprinkle the sugar on top, trim with fruit, serve with straws. Pony Brandy. (Use pony glassy Fill the pony glass with best brandy and serve. 8

1

1/2